Angels on Horseback with Prunes

Ingredients:

12 rashers streaky bacon
8 large, pitted, prunes
2 tsp brandy
60ml fresh orange juice
3cm length cinnamon stick
1 star anise
60ml fish stock
juice of 2 lemons
12 large rock oysters, shucked and washed
freshly-ground black pepper to taste
salt to taste

Method:

Stretch the bacon rashers with the back of a knife then cut in half. Meanwhile, place the prunes, brandy, orange juice, spices and a small pinch of salt in a saucepan and bring to a simmer. Cook gently for 10 minutes then allow to cool. Take the prunes out of the stock and purée to a smooth paste. Transfer to a bowl and set aside in the fridge.

Add the lemon juice, fish stock and a small pinch of salt to a pan. Bring to the boil then remove from the heat and add the oysters. Cook for a minute then turn over and cook for a further minute. Remove the oysters from the poaching liquid and drain on kitchen paper. Allow to cool completely then transfer to the fridge.

Place the bacon on a baking tray and place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for 4 minutes. Remove from the oven and allow to cool. Spread a thin layer of the prune purée on each bacon rasher (but leave a 4mm gap at each end). Place an oyster in the centre of each rasher then fold the bacon around the oyster so that the ends overlap then turn the bacon over so that the ends lie at the bottom. Pack the angels tightly or secure with a cocktail stick then return to the oven and cook for about 6 minutes, until the bacon is completely cooked and the oysters are heated through.

Serve on small pieces of buttered toast, two angels to a slice. Season with black pepper.

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