Instructions: Strain the oyster liquid through a sieve to remove any grit and shell.

Split the bread in two lengthways scrape out enough dough to make a hollow.

Put the egg in a shallow bowl and the cornmeal or breadcrumbs on a deep plate. Melt the butter with the oil in a shallow pan then drop the oysters into the egg and next the breadcrumbs.

When the butter is sizzling slide in the oysters.

They need one minute per side no more.

Slather mayonnaise into the bottom of the hollow bread.

Cover with a layer of salad.

Fish the oysters from the hot butter with a draining spoon and slide them on top of the leaves.

Pour half of the butter out of the pan tip in the oyster juice and bring quickly to the boil.

Squeeze lemon juice over the oysters then pour the bubbling buttery juices over the bread.

Put on the top half of the bread press gently and eat immediately with a bottle of very cold beer.

Ask he fishmonger to shuck and clean the oysters for you. Persuade him to save the juices which he will probably expect you to carry home in a plastic bag. The garlic mayonnaise is far more suitable than the usual tartare.

Serves 1

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