Fishboxer Gracie from Islay

“This is a family favourite which has become a Christmas day staple – perfect with champagne!”

Ingredients

6 oysters shucked (in shell)

4 shallots (small)

1 clove garlic

1 large handful of spinach

75g cheddar cheese

100ml double cream

Method

Preheat the grill.

Finely chop shallots and crush garlic, sauté in a little butter until soft.

Add spinach and allow to wilt.

Place 1 teaspoon of mixture on top of each oyster and sprinkle cheese over the top.

Add 1 tablespoon of double cream to each oyster and place under the hot grill.

Cook until cheese begins to bubble (oysters should be just set).

Serve hot with crusty bread and butter.