Bloody Mary oysters

20 minutes ■ Serves 4 ■ EASY

The spicy flavours of this classic cocktail marry well with freshly shucked, briny oysters. If you're not handy with an oyster shucker, the fishmonger will prep them for you, or you'll find full instructions on bbcgoodfood.com. Keep them chilled and eat within a couple of hours.

tomato juice 250ml
vodka 3 tbsp
celery salt 1/2 tsp
Tabasco sauce
Worcestershire sauce
fino sherry
oysters 12
parsley leaves and deep-fried baby capers to serve

■ Make the Bloody Mary by mixing the tomato juice with the vodka and celery salt, add the Tabasco and Worcestershire sauce to your liking (the spicier the better!). Finish with a splash of fino sherry.
■ Shuck the oysters, remove from the shells and then clean the shells. To serve, put an oyster into each shell and spoon over a generous amount of the Bloody Mary mix. Garnish with a crisp parsley leaf, and a few deep-fried capers.

Bloody Mary oysters