Who would have thought this favourite Victorian savoury could be successful, but the sea tang of the oyster with the saltiness of the bacon makes for a perfect marriage. Although a good and tasty mouthful at the end of a meal, the angels (and indeed devils) could also be served as a canapé, a starter or a light lunch. (Incidentally, a scallop cooked in the same way is an ‘archangel’.)

ingredients

Serves 4

12 rashers streaky bacon
12 large oysters, shelled and cleaned
1/2 lemon
freshly ground black pepper
a little lard or olive oil, if necessary
4 slices thick brown bread
25g (1oz) unsalted butter
4 sprigs fresh parsley

METHOD

Take the rashers of bacon and stretch out using the back of a large knife so that they are thinner and more elongated than before. Lay out on a chopping board.
Meanwhile take the cleaned oysters, and squeeze over them the lemon juice and sprinkle on some black pepper.

Wrap each oyster with a rasher of bacon and then secure three per person on a wooden skewer (which has been soaked in water if they are to be grilled). Grill until the bacon crisps and the oysters are just cooked. An alternative is to fry them in lard or oil until just cooked. Toast the bread, butter the slices, and cut into large rectangles. Lay an oyster skewer on each piece of bread and garnish with a sprig of parsley. Serve immediately.