Angels on Horseback

Method

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1. Lift the oysters from their liquor and pat them thoroughly dry on kitchen paper. Strain the liquor and keep it.

   Mark done

2. Stretch each bacon rasher thin with the back of a knife and cut it in half across.

   Mark done

3. Dust the oysters with the cayenne and pepper, wrap each in a piece of bacon and secure with a cocktail stick.

   Mark done

4. Set them on a rack over a tray, seam down, and brush with the oil.

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5. Grill under a fierce heat 10 minutes, turning once, until the bacon is crisp and blistered.

   Mark done

6. Butter the toast and cut it into fingers.

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7. Set an angel on each finger, spoon over a little of the reserved liquor, scatter with parsley and serve with lemon.

   Mark done

Chef’s Tips

• Dry the oysters. Wet ones steam the bacon soft.
• Fierce heat, ten minutes. A cooked-through oyster is a wasted one.
• Keep the liquor — it is the seasoning.

Pairing Suggestions

• Hot buttered toast
• A cold stout
• Lemon

Storage & Reheating

None. Shuck, wrap and grill within the hour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.