*This blog post is part of a sponsored collaboration with Harrods*

If there’s one thing that can dim the post-holiday blues (I left my heart in Sicily guys!, and watch this space for a blog post on that magical place, coming soon), it’s a plate of fresh oysters. We are so lucky in the UK with the quality of our seafood, and this weather makes me want to sit outside slurping the tasty little saltwater bivalves with a glass of something cold and fizzy – so I’ve chosen to focus on oysters for the next in my series of celebratory recipes with Harrods’ new revamped food halls.

I spend a lot of time by the sea, but even when I’m not, the taste of an oyster evokes so many things I love so much about the coast – that iodine blast, the brine of salt water, the general invigorating nature of the beach. While my favourite Fal natives aren’t in season until October, we have a year round supply of delicious Porthilly rock Oysters from the Camel Estuary in Cornwall which are stocked at Harrods, along with all the ingredients you need to make this rather fabulous DIY oyster bar at home.

There’s no improving on nature’s perfection, in my opinion, and if I’m just having a couple of oysters (especially natives) then I really quite like them au naturelle, but if I’m going all out and getting a dozen or so, or even more for having people round, I think making different vinaigrettes is such a nice way to compliment their meaty, briny flavour. It’s also a really fun and relatively fuss-free way of entertaining in the summer because you can prep them ahead and then shuck the oysters, lay them on crushed ice and serve the vinaigrettes in lovely little dishes alongside. They just look so pretty!

The fishmonger section at Harrods is a true delight for seafood lovers, with all the fish and shellfish beautifully displayed, and the fishmongers themselves really helpful and forthcoming with their knowledge. They let you pick out your own oysters from the huge selection – meaning that you can choose your preferred size (I love medium-sized as opposed to massive ones which can be a bit much). If you’re unsure about how to shuck them once you get home, you can always ask the fishmongers to show you, and they will give you some great tips for how not to cut your hand open and destroy the delicate oyster inside. I think it’s worth investing in a proper shucking knife  and always find it useful to watch someone do it first – there are loads of helpful videos online like this one: https://www.bbcgoodfood.com/videos/techniques/how-shuck-oyster

After having a snoop around the newly-revamped grocery hall at Harrods I found some beautiful gourmet oils and vinegars which inspired these vinaigrettes. I chose Harrods’ lemon-infused olive oil to pair with an elegant white balsamic vinegar and chives, a stunning Champagne vinegar to go with peppery freshly grated horseradish and cooling dill, and some gorgeously aromatic pink peppercorns from the amazing spice selection, which add a floral intrigue to a classic mignonette made with sweet Roscoff onions (stunning pink onions from Brittany) from the fresh food hall, along with a lush rosé vinegar. Please do have a go at these and let me know how you get on, I would love to hear which ones you preferred!

DIY oyster bar 

I like to serve the oysters on the half shell on crushed ice, with the vinaigrettes in lovely little dishes alongside to spoon over.

A dozen-to-two dozen oysters, shucked
Crushed ice

Champagne vinegar, cucumber, horseradish and dill vinaigrette

1 tbsp Harrods Champagne vinegar
pinch of sugar
pinch of salt
1 tbsp vegetable oil
2 inches of cucumber, seeds removed and brunoised (finely chopped into cubes)
1cm freshly grated horseradish
Tsp finely chopped dill

Whisk together the vinegar, sugar, salt and oil, then stir in the cucumber, horseradish and dill. Taste for seasoning, and balance with a little more salt or sugar if you think it needs it.

Roscoff onion, rosé vinegar and pink peppercorn mignonette

2 tbsp Harrods rosé wine vinegar
2 tbsp finely chopped Roscoff onion
pinch of sugar
pinch of salt
½ tsp crushed pink peppercorns

Whisk together the vinegar, salt, sugar and onions. Allow to sit for 20 mins, then stir through the peppercorns and serve. Taste for seasoning, and balance with a little more salt or sugar if you think it needs it.

Chive and lemon with white balsamic vinaigrette

1 tbsp Harrods lemon extra virgin olive oil
1 tbsp vegetable oil
2 tbsp Harrods white balsamic vinegar
a squeeze of lemon juice
tsp lemon zest
pinch of sugar
pinch of salt
tbsp chives, chopped

Whisk together the oils, vinegar, lemon juice and zest and salt and sugar. Taste for seasoning, and balance with a little more salt or sugar if you think it needs it. Stir through the chives and serve.