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Oriental Drizzle
- 2 Tbsp.
sesame oil
- 4 Tbsp.
soy sauce
- 1 tsp.
finely grated fresh root ginger
½ lemon, for juicing
- 1
finely chopped small garlic clove
- 2
finely sliced spring onions
Zesty Chilli Sauce
- Step 1
In a small bowl stir together 2 finely chopped shallots, 100ml (3½fl oz) red wine vinegar and 1½tbsp caster sugar. Stir and leave to infuse for 1hr. Empty into a serving bowl.Per serving 38cals, 0g fat
(0g saturates), 8g carbs (8g total sugars)
Oriental Drizzle
- Step 1
In a small bowl, stir together 2tbsp sesame oil, 4tbsp soy sauce, 1tsp finely grated fresh root ginger, the juice of ½ lemon,
1 finely chopped small garlic clove, 2 finely sliced spring onions and some seasoning. Empty into a serving bowl.Per serving 57cals, 6g fat (1g saturates), 1g carbs (1g total sugars)
Shallot Vinegar
- Step 1
In a small bowl stir together 2 finely chopped shallots, 100ml (3½fl oz) red wine vinegar and 1½tbsp caster sugar. Stir and leave to infuse for 1hr. Empty into a serving bowl.Per serving 38cals, 0g fat
(0g saturates), 8g carbs (8g total sugars)
Oyster care
Allow 4-6 oysters per person, and make sure they are as fresh as can be. Shucking them at home is ideal - alternatively, ask your fishmonger to do it for you. Serve on a large platter of crushed ice or rock salt

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