2 Granny Smith apples
1 fennel bulb, washed and trimmed
12 oysters chilled
1 fennel bulb, coarsely chopped
1 tablespoon unsalted butter
1 apple, juiced, or ½ cup of apple juice
1 tablespoon grain mustard
2 teaspoons cider vinegar
2 tablespoons olive oil

The flinty taste of oysters with the crunch of apple and fennel, the salty against sweet, is a glorious contrast of textures and flavours.


1.Finely dice the apple and fennel and toss together with the fennel fronds, seasoning lightly with salt and pepper.
2.Place mounds of the apple and fennel slaw on each serving plate and top each pile with three oysters.
3.Spoon the dressing over the oysters and around the plate and serve.
5.Preheat the oven to 180°C.
6.Place the chopped fennel in a roasting tray with the butter and season lightly with a touch of salt and a couple of turns of the pepper mill.
7.Cover the tray with foil and roast until the fennel is tender, about 30 minutes.
8.Purée the fennel with the apple juice in a liquidiser until smooth, then add the grain mustard, cider vinegar and olive oil and thoroughly blend together.

Recipes & food styling Martin Bosley / Photography Amber-Jayne Bain

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