A winter’s feast

‘This is a menu I would serve in the days following Christmas – when everyone is still gathered together – perhaps straddling lunch and dinner when the light is beginning to fade. It’s simple, honest and comforting food – but still slightly celebratory in feel.’ Skye Gyngell

OYSTERS WITH PICKLED ELDERBERRIES AND HORSERADISH

The pepperiness of the horseradish and the sharpness of the elderberries are a nice contrast to the briny, cool freshness of the oysters. Shuck the oysters and arrange on crushed ice, add a small spoonful of horseradish cream and top with the pickled elderberries, and serve at once.

SERVES 6 12 oysters (allow 2 per person) Crushed ice

FOR THE PICKLE

100g elderberries (fresh or frozen)
40g caster sugar
40ml red wine vinegar
40ml water

FOR THE HORSERADISH CREAM

2 x inches of fresh horseradish
150ml crème fraiche
A few drops of red wine vinegar
A small pinch of salt

■ Place the sugar, vinegar and water into a small saucepan and bring to the boil. As soon as the sugar has dissolved remove from the heat and pour over the elderberries. Leave to cool and refrigerate until ready to use (can be made in advance).

■ Place the crème fraiche in a bowl. Peel and grate the horseradish, stir into the crème fraiche and add the red wine vinegar and salt to