2 dozen natural oysters
Vinaigrette
2 tablespoons parsley
1 table spoon oil
1 teaspoon white wine vinegar
Zest and juice of one lemon
To make the vinaigrette: finely chop the parsley and mix it with the oil, juice and vinegar. Serve the vinaigrette as a dipping sauce for the oysters.
Quail roasted with bacon and tarragon with garlic roast pink eyes and green beans
4 partially boned quail
4 rashers bacon
1 table spoon olive oil
6 cloves garlic
1 red onion
8 small pinkeye’s
4 long sprigs tarragon
2 tsp butter
Salt and pepper
To prepare the quail rub both sides with butter, and season with a sprinkle of salt and pepper, wrap the quail up in bacon with the tarragon between the skin of the quail and the bacon.
Peel the garlic, leave whole, peel and cut the onion into large wedges, and place these on the base of a heavy base baking tray with the olive oil and the scrubbed pinkeye’s. Trim both ends of the green beans.
Bake for about 35 minutes. Add the green beans after about 30 minutes for the last 5 minutes
Eloise Emmett 