Recipes

This recipe for flavoured butter has been created by Henrietta especially for the Oyster Market at FoodLovers Markets-Soho on 4th September.

Serves 18 oysters plus

    125g unsalted butter, softened
    1 shallot 
    4-6 cloves of garlic, peeled    
    Small bunch of parsley, trimmed with stalks discarded
    Pinch of fennel seeds, crushed
    Pinch herbes de Provence
    Grated rind 1 lemon   


To make the butter

Put the butter in a large bowl and leave to soften slightly. Finely chop the shallots, garlic and parsley and add to the butter with the fennel seeds, herbes de Provence and grated lemon rind. Work the flavours into the butter until thoroughly and evenly mixed in.

To make the butter
Put the butter in a large bowl and leave to soften slightly. Finely chop the shallots, garlic and parsley and add to the butter with the fennel seeds, herbes de Provence and grated lemon rind. Work the flavours into the butter until thoroughly and evenly mixed in.

To serve the oysters
Open the oysters and drain them. Drop a small lump of butter over the oyster and then sprinkle over breadcrumbs to cover the shells (you'll probably need about 200g of breadcrumbs). Place the oysters on a baking tray in a warm oven and leave for a few minutes until the butter bubbles up and the breadcrumbs are slightly toasted. Serve immediately.