Oysters and cabbage

SERVES 4

For the cabbage:

• 250g Swiss chard
• 50g ground elder
• 35g celery tops

For the butter emulsion:

• 25g water
• 75g unsalted butter

To finish:

• 8 fresh oysters
• 12 fresh cobnuts
• 0 tsp vinegar
• 0 salt

Step 1
Make a cup of tea using the measured water.

Step 2
Remove the tea bag and pour into a pan.

Step 3
Beat in knobs of unsalted butter until the liquid and fat forms an emulsion that will cover the back of a wooden spoon.

Step 4
Pour off enough of the emulsion to leave a generous covering at the bottom of the pan and warm gently.

Step 5
Tear up the leaves of the Swiss chard and put them into the pan, turning them gently in the emulsion until just covered and beginning to wilt.

Step 6
Add the more delicate ground elder, if using, and celery top leaves.

Step 7
Turn gently over the heat for another minute.

Step 8
Add the meat and juices of the freshly shucked oysters and gently mix.

Step 9
Serve in a dish and dress with a dozen or so halved fresh cobnuts.

Step 10
Sprinkle with a teaspoon or two of fruit vinegar and a pinch of salt.