Oysters with Pancetta and Pernod by CJ Jackson

Serves 4


  • 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.