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Oysters Natural

  • The French way– simply a wedge of lemon and very finely chopped purple onion, with some freshly ground black pepper and balsamic or red wine vinegar.
  • The other favourite, my chilli and coriander dressing is simply made with 50g caster sugar, 50ml rice wine vinegar, 50ml light soya sauce, 200ml water, 25ml sherry. Place all of the ingredients in a saucepan and heat, stirring until the sugar is dissolved. Allow to cool and stir through, 3 very hot chillies and half a bunch of coriander finely chopped. Keeps well refrigerated.
  • Add to that Marco Pierre White’s tagliatelle of oysters, the brilliant and inspiring dish that led to our own Ramona–Miller–Marco Pierre White, the cold oyster dish, flamboyant and delicious on a bed of Szechuan flavoured red noodles, so abstract with its reds and greys that it is food art.