Oysters Rockefeller Arrange 24 oysters in their shells on a bed of rock salt on a baking tray. Cover and refrigerate.

Melt 2 oz butter in a pan. Add 2 finely chopped bacon rashers cook until browned Add 8 finely chopped english spinach leaves, 2 finely chopped spring onions, 2 t ablesppons finely chopped fresh parsley, 4 tablespoons dry breadcrumbs and a drop of tabasco. Cook over medium heat until the spinach has wilted. Spoon onto the oysters and grill for 2-3 minutes o r until golden. Makes 24 Oysters Mornay Melt 1 oz butter in small pan. Stir in 1 tablespoon plain flour and cook for 2 m inutes. Remove from the heat. Gradually add 2/3 cups hot milk. Return to medium heat and stir until the mixture boils and thickens. Add salt and pepper, to taste, and a pinch of cayenne pepper. Simmer f or 2 minutes, stirring occasionally. Remove. Drain the juice from 24 oysters. Arrange the oysters in th e shells on a bed of rock salt. Top each with a teaspoon of the sauce and psrinkle with grated cheddar. Grill fo r 2-3 minutes or until goden. Makes 24 Ginger and Soy Oysters Arrange 24 oysters inb their shells on a bed of rock salt. Combine in a bowl 2 t ablespoons each of soy saue and sweet sherry, 3 teaspoons sesame oil, 1 talespoon fiely shreded fre sh ginger, 1 spring onion cut into long shreds, and ground pepper. Divide evenly among the oysters. Bake in a preheated moderate (180C 350F) over for 5-10 minutes or until oysters are just cooked. Mak es 24 Oysters Kilpatrick Arrange 24 oysters in their shells on a bed of rock salt. Sprinkle lightly with worcestershire. Sprinkle with 3 finely chopped bacon rashers and ground black pepper. Grill for 3-4 minutes. Makes 24 Mediterranean oysters Arrange 24 oysters in their shells on a bed of rock salt. Sprinkle the oysters l ightly with balsamic vinegar. Chop 6 slices of prociutto and divide among the oysters.Sprinkly with craked bla ck pepper. Grill for 1 minutes or until the prociutto is crisp. Makes 24 Oysters with salmon roe and creme fraiche Arrange the oysters on a bed of rock salt. Spoon 1 teaspoon of creme fraiche ont o each oyster and top with 1/2 teaspoon salmon roe. (you will need about 4 oz altogether). Season with freshly ground black pepper. Serve with lime wedges. MAkes 24

Japanese Oysters Place 12 oysters in a bamboo steamer, top with thin slivers of spring onion and a little grated fresh ginger. Drizzle with a bottle terriake marrinade. Cover and steam for 4 minutes or until heated through.