Trendy Oysters Kilpatrick

Save up your Bluff beauties with trendy Oysters Kilpatrick. Photo / Ian Jones

Serves four

12 shucked oysters, rinsed in salted water
1 tsp crushed fresh chilli, mixed with cup vegetable oil
3 rashers shoulder bacon, cut into fine strips
1 tbsp Worcestershire sauce
3 tomatoes, peeled, seeded and diced
1 cup toasted sourdough crumbs
cup grated Pecorino cheese
2 lemons, cut into wedges and deseeded

Preheat the grill.

Toss the oysters with the chilli and oil.

In a saute pan, fry the bacon until crisp, drain on absorbent towel.

Place the oysters in their shell or in dipping dishes, sprinkle over the bacon, Worcestershire sauce and tomatoes.

Grill for a 2-3 minutes until the oysters are only just cooked.

Scatter over the crumbs and pecorino cheese and place on a platter with lemon wedges.