Hot oysters with cold cucumber and vodka jelly, and spicy merguez sausages

Serves 8 Starters and mains

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Method

To make the cucumber and vodka jelly, put the chopped cucumber into a blender and purée. Add salt to taste, then the vodka. Squeeze out the water from the sheets of gelatin and put them in a small pan with 2tbsp hot water. Swirl to dissolve – if they don’t, then heat briefly until clear. Add to the cucumber mixture and pour into a shallow dish up to 1cm deep.

Chill for about 4 hours, or overnight. When set, cut into cubes and divide among 8 shot glasses. Chill until needed.

To make the oysters, shuck the oysters but reserve the deep shells and the juices. Wash the shells and pat dry with kitchen paper. Heat the oil in a frying pan and fry the shallots and garlic for a few minutes until just softening. Roughly chop the cooked kale and add to the shallot mixture. Add the Worcestershire sauce and some freshly ground black pepper.

Mix the breadcrumbs and cheese together in a bowl, stir in the melted butter and set aside. Arrange the oyster shells on a baking tray and put a little of the shallot and kale mixture into the bottom of each, add any oyster juice and top with an oyster. Chill until needed. When ready to serve, heat the grill to high and place a rack 14cm from the heat source. Divide the breadcrumb mixture among the shells, then grill for 2 minutes until golden.

To make the sausages, divide each one into 2cm balls (makes about 24). Fry for about 6 minutes, shaking the pan so they are evenly cooked.

To serve, balance the hot oysters in their shells on top of the glasses of cold jelly cubes and skewer the sausage balls on cocktail sticks next to them.