Okay, so it’s not exactly oyster season, but you can’t come to Tollesbury and not pull a few (rocks not natives, of course). Not being the right time to eat them raw, Jim shucked the basket-full in the photo, and my brother turned them into ‘oyster scampi’, which were scoffed in no time by all of us – see above! So all in all a good foodie start to our UK tour. . . Let’s hope we can be as exotic at our next stop: we’ve picked masses of samphire – found in abundance in the salt marshes, which we’ll take with us . . .Lincolnshire, here we come!
RECIPE FOR TOM’S OYSTER SCAMPI
a basket full of rock oysters, shucked
For the GARLIC TARTAR
chopped capers or cornichons
crushed garlic (more than you think)
First, make the garlic tartar by combining all the ingredients.
Remove all juices from the shucked oysters, and dip individual oyster into egg and them bread crumbs. Flash fry in very hot oil, and serve with wedges of lemonade and the garlic tartar.