Oysters and Cabbage

I love oysters and cabbage! There was a time when both ingredients were looked down upon and even today the poor cabbage is often neglected despite its valuable nutrients and versatility. This has probably a lot to do with school dinners and the fact that most people don't know how to cook cabbage properly or even worse, overcook it.

This is a recipe developed by the famous Danish Chef, René Redzepi of Noma Restaurant (voted twice as the world's best restaurant)and is so simple anyone could do it and it makes a wonderful warm starter dish for Autumn. For 4 persons you will need:

For the cabbage:
Swiss chard 1 large, picked weight 250g
ground elder (optional) 50g
celery tops 35g just the leaves, or 80g if no ground elder

For the butter emulsion:
tea bag 1, Barrys Breakfast
water 25g
unsalted butter 75g

To finish:
fresh oysters 8
fresh cobnuts about 12, halved
vinegar 1-2 tsp
salt

Method
Make a cup of tea using the measured water. Remove the tea bag and pour into a pan. Beat in knobs of unsalted butter until the liquid and fat forms an emulsion that will cover the back of a wooden spoon. Pour off enough of the emulsion to leave a generous covering at the bottom of the pan and warm gently.

Tear up the leaves of the Swiss chard and put them into the pan, turning them gently in the emulsion until just covered and beginning to wilt. Add the more delicate ground elder, if using, and celery top leaves. Turn gently over the heat for another minute.

Add the meat and juices of the freshly shucked oysters and gently mix. Serve in a dish and dress with a dozen or so halved fresh cobnuts. Sprinkle with a teaspoon or two of fruit vinegar and a pinch of salt.