Fried oysters and laverbread

The Independent's editor-in-chief Simon Kelner was in for lunch when we first opened Hix Oyster and Chop House, in London's Smithfield, and suggested this dish while he was making his mind up between the rabbit brawn and the boiled duck egg with asparagus soldiers. We had laverbread in the house and oysters – obviously – and rustled this up for him. The dish appears on the menu quite often now and Simon reckons this Welsh seaweed is the nearest thing you can get to caviar.

Don't try this with natives by the way; as I've said they need no special treatment.

12 rock oysters, shucked
100-150g laverbread
100g butter

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Gently heat the laverbread in a saucepan with about half of the butter. Heat the rest of the butter in a frying pan until it's foaming and literally toss the oysters for 10-15 seconds in the butter and remove from the heat.

Spoon the laverbread on to warmed plates and scatter the oysters and butter over.