Chris Galvin's iced oysters and hot spicy chorizo

Serves 4

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This is a delicious starter based on the Bordeaux Christmas custom of eating oysters with a spicy sausage called lou-ken-kas. The contrast in taste sensations – hot and cold, salty and peppery – is very exciting. You can use Spanish chorizo, but buy the one with hot spicing.

24 oysters, cleaned and in their half shells

125g/5oz spicy chorizo, sliced

Take four plates. Scatter them with crushed ice and place six oysters around the edge of each. In the centre, place a bowl (insulation is important so try using one bowl inside another). Fry the chorizo. When sizzling hot, divide between the bowls.