Serves 4 as a starter


12 live Pacific oysters

2 large banana shallots, peeled and finely chopped

1 green chilli, deseeded and finely chopped

150g green grapes, halved

100ml Verjus

100ml olive oil

1 tbsp chopped dill

1 tbsp chopped capers


Open the oysters and strain off their juices through a muslin-lined sieve into a small bowl. Reserve the shells for serving.

Pour the Verjus into a separate bowl together with 100ml oyster juice and add the shallots, chilli, capers and grapes.

Mix together and add the oysters, ensuring they are completely submerged by holding them down with cling film. Pickle for 2 hours.

To serve, clean and dry the oyster shells thoroughly. Place the shells on a bed of seaweed or salt to hold them steady.

Place the oysters one to every shell and add the herbs to the relish. Top the oysters with a tablespoonful of the relish and serve immediately.