Livvy and Chrissie get close-up and personal with Countryfile’s John Craven

Ingredients:

• 1 medium shallot ~ finely chopped
• 1 stick celery ~ finely chopped
• 1 tbsp fresh chervil ~ chopped
• 1tbsp fresh curly parsley - chopped
• 1 tbsp fresh baby leaf spinach - chopped
• 2 slices day-old sour dough bread, made into course breadcrumbs
• 20gr unsalted butter, melted but not hot
• 1/2 tsp Worcestershire sauce
• 1 tsp Pernod
• Milled black pepper 

Method:

• Mix the ingredients together using a fork so as not to clump up.

• Open and drain the oysters.

• Wash the deeper shells and place a clean oyster in each.

• Sprinkle with the Rockefeller crumb - place under a hot grill for 2 mins till the crumb turns golden.

• Serve with lemon!

(Note: there's no salt in this recipe as the oysters have enough natural salt in them)