Crispy oysters with pickled vegetable salad and citrus mayonnaise

To make the pickled vegetable salad, peel and thinly slice the carrot, celery and shallots, deseed and thinly slice the pepper and deseed the chilli. Put all the vegetables into a bowl

Pour the white wine vinegar, white wine, water and sugar into a pan and bring to a simmer. Pour this over the vegetables and season with salt

To make sure the vegetables are submerged, lay a piece of cling film on the surface and push them under. Cool, and leave overnight in the fridge

For the citrus mayonnaise, zest the lemon and orange. Finely chop the zest and garlic, then put the egg yolks, mustard, white wine vinegar, zest, and garlic into a food processor. Blend for 1 minute

Very slowly, with the motor running, add the oil to the food processor until the ingredients are emulsified. Season with salt and chill until ready to serve

To make the crispy Porthilly oysters, shuck all the oysters and clean the shells for serving

Put the flour, egg and breadcrumbs into 3 separate bowls. Season the flour. Roll each oyster in the flour, then the egg and finally the breadcrumbs

When all the oysters have been coated, lay them out on a tray. This is best done just before cooking

Heat a deep-fat fryer to 180°C. Deep fry the oysters for 1 minute until crisp. Drain away any excess oil on kitchen paper

Drain the pickled vegetables and pile a good amount on each oyster shell followed by 3 deep-fried oysters. Serve with a lemon wedge and extra mayonnaise on the side