Pickled oysters with wild garlic oil


Oysters are often served raw, shucked fresh and slurped straight from the shell. In this recipe, chef Will Devlin gently poaches them in a water bath before quick-pickling them in some seasonal infused vinegars, finished with a drizzle of bright green wild garlic oil.

You will need to make the vinegars a few weeks in advance, but they’re an excellent way of preserving springtime flavours of wild garlic and chive flower, which you can then use year-round.

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