Richard Corrigan: "This version of oysters Rockefeller is based on Simon Hopkinson's recipe, which he doesn't remember making, but I do. The little spray of Pernod over them as they go out is a bit camp - but delicious. If you want to try it, you need a clean spray bottle, such as a disposable plastic perfume bottle."

Ingredients

150g butter, cubed
300g spinach
Handful of watercress, leaves only
1 stick celery, peeled and finely diced
3 shallots, peeled and finely diced
1 tsp chopped tarragon
1 tsp cayenne pepper
1 tbsp fresh breadcrumbs
16-20 oysters, schucked and the bottom of the shells retained
1 tbsp Pernod to serve

Method

• Preheat the grill, and make sure that the butter is at room temperature.

• Blanch the spinach in a pan of boiling salted water for 30 seconds, drain well under cold running water and squeeze out as much water as possible.

• Put the butter, blanched spinach and all the other ingredients except the oysters and Pernod into the blender and whiz until smooth. Spread over the oysters and put under a very hot grill, until a crust forms. The oysters underneath will warm through rather than cook.

• If you like, put the Pernod into a clean spray bottle, spray all over the oysters and serve.
   

Chef Recommendations 

Wine match: "A Gruner Veltliner would work well with this dish as it is very refreshing with grassy and tropical hints and a traditional white pepper finish." Patrice Auffret