Oysters must be absolutely fresh. If they are to be served raw, scrub the outside of the shells and wash them well in cold water before opening. Serve on the half shell. Allow six or more for each person. Arrange on a plate and garnish with a sprig of parsley. Have on the table, pepper and salt, vinegar and slices of lemon. Serve with thin brown bread and butter.

When it comes to cooking oysters, an important point to observe is that they are not brought to the boil, as this toughens them.

Some people prefer to have their oysters merely as a main or subsidiary feature of a cooked dish. By this means the delicacy of flavour is retained, while a great variety of treatment is made possible and some culinary triumphs are achieved. The simple and unassuming bivalve would doubtless be proud to know the wonderful effects some of our chefs can produce from a moderate supply of the silent but succulent oyster.

The following are some well tried and tempting recipes.