Dining Oysters

Dining Oysters mignonette, four ways This is a proper ‘wakey-wakey’ one. One of the best things I love about sour is that other flavours can’t offer you a thrill. I used to live in Whitstable on the English coast many years ago, and it was my introduction to the gloriousness of oysters. It’s a very simple dish, so you just want a nudge of something sharp, like the passionfruit and lime juice one, with a bit of shallot to settle it, and the salt and pepper. Malfatti Malfatti seems to be the poor cousin to gnocchi, but I feel like it is somehow more refined. There’s a resistance to it, in the way that you don’t have with gnocchi. It has sage, butter, ricotta – they’re all happy things. The lemon juice in the sage butter gives the ricotta’s gentle sourness the lightest of acidic high-fives. White gazpacho I love things that evoke a place and, though I haven’t yet been to Andalucia, ajo blanco does that for me. It makes me feel like I’m there for a moment. The combinations are so special. It’s full of garlic and almonds, but the sherry vinegar is the queen. If you look at the ingredients alone, you might think, ‘There’s no way anything of pleasure can be made out of that’, but it is wonderful. 34 / Jaguar Magazine Jaguar Magazine / 35