Tipsy Morecambe oysters with begonias

4
10 minutes

Ingredients

  • 12 oysters, ideally from Morecambe, shucked
  • 50g of samphire, finely chopped
  • 80ml of Martini Bianco
  • 80ml of gin
  • 40ml of green olive brine
  • olive oil
  • 5 begonias, petals picked and washed

Method

1
Crush a small handful of begonia petals (reserving some smaller petals for garnish) in a pestle and mortar with the Martini, gin and olive brine until the liquid turns red. Add a generous amount of olive oil to create a dressing, then spoon the mixture over the shucked oysters
  • 5 begonias, petals picked and washed
  • 80ml of Martini Bianco
  • 80ml of gin
  • 40ml of green olive brine
  • olive oil
  • 12 oysters, ideally from Morecambe, shucked
2
Dress the chopped samphire with a little more olive oil and add 3–4 pieces to each oyster. Garnish with the reserved begonia petals and serve
  • 50g of samphire, finely chopped