Articles & Recipes

Treat yourselves to a plate of these more-ish little morsels while they’re still in season. It’s worth seeking out Panko breadcrumbs if you can for this recipe – unlike other breadcrumbs, their unique texture absorbs less oil, with super-light and crunchy results.

A quick, easy sauce to serve with your oysters – you can spoon a little into each shell before eating. Makes enough to serve with Half-Dozen Pack of Teignmouth Oysters.

In times gone by, oysters were cheap and readily available, and were used as a ‘filler’ ingredient in other recipes. As the supply dwindled through over-fishing, however, oysters became more and more of a luxury, and these days they are highly prized. Unfortunately, oysters also seem to be accompanied by a restrictive set of ‘rules’, governing everything from when to eat them to how to serve them – this often deters those who might otherwise have been happy to give them a try. This is a real shame; oysters are delicious, and in fact quite a few of the ‘rules’ don’t stand up to close scrutiny.