Freshly shuck (open) them with a small knife or oyster-shucker, using a tea towel to hold them.

Eat them the day that you buy them and serve them on some ice cubes that you’ve bashed up in a tea towel.

Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar

1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander.

Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.