If you like oysters, you will love this unusual way of cooking them – the Greatfood.ie french food correspondent and cookery school owner Sinead Allart brings you another winner!

Directions

1. Preheat the oven to 240°C.
2. Remove the skin from the camembert and chop into small pieces. Peel and finely chop the shallots and place them in a pan with the cider/wine.
3. Heat gently and allow to reduce before adding the cream, the  camembert and some freshly milled pepper.
4. Pour the water off the oysters. Place a layer of sea salt on a large oven-to-tableware dish, and put the oysters on top. Spoon some camembert sauce onto each oyster and bake for 10 minutes.
5. Serve immediately with some crusty bread and a bottle of chilled dry white or cider.

You’ll find Sinead Allart’s cookery school at www.wildekitchen.net