Grilled oysters with salsify and ham

Serves 2 Starters and mains

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Method

To shuck an oyster you’ll need an oyster knife (one with a sturdy, short blade) and a tea towel to protect your hand from the sharp shell. Hold the oyster firmly, cupped-side down in the tea towel on a chopping board, with the shell’s hinge facing towards you. Insert the knife tip downwards between the two halves of the shell at the pointed back end, at the hinge. Lever the shell open a little, then slip the knife alongthe underside of the top half of the shell, severing the oyster’s adductor muscle and fully opening the shell. Carefully slide the knife blade underneath the oyster to release it completely. Try to save any liquor in the shell. Shuck the oysters one by one, leaving them in the shell in their juices while you prepare the rest of the dish.

Bring a pan of salted water to the boil. Cook the salsify for 8-10 minutes until tender, then drain. Cut the salsify into 10cm pieces and place in a shallow roasting tray. Trickle over the olive oil and dot over half the butter. Pour over the oyster juices, tear over the rosemary and season with the chilli flakes and some fresh black pepper.

Warm the remaining butter in a small pan over a medium heat. When bubbling, add the garlic and cook for 30 seconds, then add the parsley and breadcrumbs. Turn to coat, then remove from the heat.

Heat the grill to medium. Sit the oysters among the salsify, then top each one with some of the buttery breadcrumbs. Place the tray under the grill for 4-5 minutes, or until the breadcrumbs are crisp and golden. Tear the ham over the oysters and salsify and bring to the table.