Angels on horseback

Ingredients

8 rashers streaky smoked bacon
8 large prunes, pits removed
2 tsp brandy
50ml/1¾fl oz fresh orange juice
¼ cinnamon stick
1 star anise
salt
50ml/1¾fl oz fish stock
1½ lemons, juice only
8 large rock oysters (shucked and washed)
freshly ground black pepper

Method

1. Cut the bacon slices in half, across the width. Place onto a non-stick baking tray and refrigerate while you prepare the prunes.
2. Place the prunes, brandy, orange juice, spices and a pinch of salt into a saucepan, cover with a circle of parchment paper, then heat to a simmer.
3. Cook for ten minutes, until the prunes have softened, before removing the prunes from the heat. Cool a little and then blend the prunes in a food processor until they form a very smooth purée. Place in a bowl, cover tightly with cling film and allow to cool.
4. Put the fish stock, lemon juice and a pinch of salt into a medium saucepan. Bring to the boil over a high heat, then remove from the heat and add the oysters. Poach for one minute, then turn them over and poach for a further minute.
5. Using a slotted a spoon, remove the oysters from the poaching liquor and transfer onto kitchen paper to drain. Leave to cool for five minutes, before transferring to the fridge and leaving to cool through.
6. When you are ready to cook the dish, preheat the oven to 180C/360F/Gas 4.
7. Place the bacon on the baking tray into the oven and cook for four minutes, so that the bacon is cooked but not crisp. Remove and drain bacon rashers on kitchen paper.
8. Arrange the rashers on a clean non-stick baking tray and spread a thin layer of prune purée on each rasher, leaving a 3mm gap at each end. Place one of the poached oysters in the centre of each piece of bacon.
9. Fold the bacon around the oyster so that the ends overlap a little, turn the oysters over and skewer with a wooden cocktail stick. Return the tray to the oven and cook for 5-7 minutes until the bacon is cooked and golden and the oysters are heated through.