"No shrivelled canned smoked oysters for you," says Dunn. "This is a cool way to revive the classic - and faintly naff - canned smoked oyster with the hip and now version of your own smoked oysters."
- 12 oysters
- 12 thin slices sourdough baguette
- For brushing: olive oil
- For smoking: woodchips (see note)
- To serve: parsley
- 250 ml olive oil (1 cup)
- 1 cup flat-leaf parsley leaves (firmly packed)
Cauliflower and fennel cream
- 530 gm cauliflower, broken into florets
- 1 baby fennel bulb, thinly sliced
- 1 small onion, thinly sliced
- 3 garlic cloves
- 300 ml milk
- 1For parsley oil, bring a small saucepan of lightly salted water to the boil over high heat, add parsley and blanch for 30 seconds, then drain and refresh under cold running water. Squeeze dry and place in a blender, add a little of the oil and process until smooth, then slowly add remaining oil with motor running. Set aside until required or refrigerate overnight.
- 2For cauliflower and fennel cream, combine all ingredients in a large saucepan, bring to a simmer and cook until cauliflower and fennel are tender (12-15 minutes). Using a hand-held blender or food processor, blend mixture until smooth and season to taste. Set aside.
- 3Pat oysters dry with absorbent paper. Place a handful of woodchips in the base of a wok and place over medium heat until the chips begin to smoke, then reduce heat to medium. Place oysters on a wire rack and place over smoking wok, cover with a lid and smoke until oysters are golden (about 5 minutes). Set aside to cool.
- 4Heat a char-grill pan over medium heat. Brush slices of bread with oil and grill until toasted (3-4 minutes each side). Spoon cauliflower and fennel cream on toasted bread, top with oysters, drizzle with parsley oil, garnish with parsley and serve.
Note For this recipe choose small chips or sawdust for a quick easy smoke.
Drink Suggestion: Prosecco. Drink suggestion by Max Allen