Cooking when on holiday is a little strange. This is exacerbated when I am cooking for one and when I am cooking while in the middle of writing.
When I am alone and writing my day tends to divide up differently. I basically just work and walk. Walking really helps me structure my thoughts and make sense of what I want to say. I walk when I can’t work and work when I can. This means meals happen at odd times. Don’t worry, I still eat well (I am a regular visitor to the glorious food emporiums of Pump Street Bakery and Pinneys) and I still eat about 4 times a day – possibly this is a form of procrastination??)
Anyway, when I was back at the smallholding on Saturday I collected some mushrooms from the field. You can also buy local oysters from Pinneys in Orford and I had brought a small chunk of smoked pork belly from our pigs from home. A plan was formed – baked oysters with mushrooms and bacon.
I would have made these in a smaller ramekin, but there wasn’t one here. I would also have used Pamresan but I just had some Cheshire with me.
Oysters with mushrooms and smoked bacon: half a dozen oysters, small chunk of smoked bacon cut into cubes, handful of mushrooms, some grated cheese, a little cream.
Gently fry the bacon. Meanwhile open the oysters but save the juice. Pop the oysters into an oven-proof dish. Add the chopped mushrooms to the bacon and cook.
Add some single cream and a little of the oyster juice to the frying pan and let it bubble. Then add the whole thing to the oysters and sprinkle with cheese. Cook under a grill or in an oven until brown-ish and bubbling.
I served it with a green salad from the garden – squeak can you see one of our first cucumbers? I love cucumbers.
N.B. the smoked bacon and oyster juices make this very salty – think about this before adding extra salt …. the voice of experience!