Instructions: Check the oysters for bits of shell and using a very sharp knife carefully slice the oyster meat from its anchorage without destroying the lie of the meat. Finely shred the carrot and the radish and put in cold water to crisp up. Meanwhile mix together the lime juice vinegar sugar garlic and fish sauce until the sugar has dissolved completely then add the shallots and the beetroot juice from its pack.

Drain the shredded carrot and radish and toss with the dressing then slice the chilli into the finest of needles and add this too.

Finally chop up the tamarillo flesh (or papaya if using) and toss this with a spoonful of the dressing from the bowl of shredded roots.

Keep everything cool.

Assemble when ready to go: slice the beetroot and use the slices to stand the oysters on.

Then drain the salad of its dressing and stir a splash of it into the creme fraiche.

Fold the salad with the tamarillo and pile a small amount onto each oyster topping each with a teaspoonful of flavoured creme fraiche and caviar.

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