Serves 4

Ingredients

• 24 oysters, opened
• 55g diced pancetta
• 1 small splash of Pernod
• 1 tbsp of chopped dill
• 4 tbsp of crème fraiche
• Cayenne pepper
• Sprigs of watercress (to serve)

1. Preheat the grill to its highest
2. Arrange the open oysters on a baking tray (using tinfoil to prop them so they do not tip over).
3. Fry the pancetta in a non-stick frying pan for a few minutes or until
4. Remove the pan from the heat and add a splash of Pernod, the dill and crème fraiche, season with a little cayenne
5. Spoon over the oysters and place under the grill for 3-4 minutes or until hot and bubbling.
6. Remove the oysters from the grill. sprinkle with a little more cayenne pepper, arrange on a platter with watercress as a garnish and serve straightaway.