Champagne oysters

Method

1. In a small heavy-based frying pan, heat the olive oil. Add the shallot and fry gently until softened.

2. Add the bok choy, garlic, five-spice powder and sugar. Cook briefly until the bok choy is just wilted, then season with salt and freshly ground pepper.

3. In a small saucepan, place the vinegar, champagne and reserved oyster juices. Bring to the boil and reduce by half.

4. Add the cream, stirring in, and cook briskly until reduced again by a third. Season with salt and freshly ground pepper.

5. When ready to serve, place a tablespoonful of the bok choy mixture onto four Chinese soup spoons.

6. Warm through the oysters in the champagne sauce.

7. Place the oysters on top of the bok choy and drizzle over some sauce.

8. Place the salad leaves in the middle of a serving plate. Arrange the Chinese spoons around the edges and serve with lemon wedges, Tabasco and chopped chives.

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Ingredients

2 tsp Olive oil
2 Shallots, finely chopped
110g pak choy, shredded
few slivers of fresh garlic
pinch of Chinese five spice
pinch of caster sugar
salt and fresh ground black pepper
1 tbsp white wine vinegar
180ml champagne or dry white wine
10 Oysters, opened and cleaned, juices reserved (keep the juices)
120ml whipping cream

To serve:

mixed salad leaves
lemon wedges
Tabasco
chopped chives

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