Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
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Loch Fyne angel oyster, pickled cucumber, caviar creme fraiche, by Simon Young

25 April 2007
Loch Fyne angel oyster, pickled cucumber, caviar creme fraiche, by Simon Young

Ingredients
Serves 10

10 Loch Fyne angel oysters
1 cucumber
150ml rice wine vinegar
100g sugar
50g avruga caviar
150ml crème fraîche
Salt and pepper

Method
Shuck the oyster. Discard the shell and reserve the juice.

Put the rice wine vinegar and sugar in a pan and bring to the boil to dissolve the sugar. Allow to cool.

Peel the cucumber. Using a peeler, peel long thin slices.

Place in a bowl and add the pickling liquor and allow to pickle for 15-20 minutes. Drain and put to one side.

Add the caviar to the crème fraîche and add the oyster juice. Season.

Place a small amount of cucumber on a china spoon. Place the oyster on top and spoon over the caviar crème fraîche. Stir the crème fraîche first to ensure you get a good amount of caviar.

By Simon Young, executive chef, Jumeriah Carlton Tower, London

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