Ingredients Edit

• 24 oysters, remove from shell
• 12 streaky bacon rashers, rinded
• 12 small slices toast
• butter, enough to butter the toast
• 1 bunch watercress

Directions Edit

1. Pre-heat oven to 200°C / 400°F / gas 6.
2. Stretch bacon so it doesn't shrink when it's cooked.
3. Use the back of a knife. Cut each rasher in half.
4. Wrap a piece of bacon round each oyster. Place on a baking sheet.
5. Keep them packed up tight so that they don't unravel.
6. Bake for about 8 minutes.
7. Butter the toast.
8. Arrange 2 angels on each piece and garnish the dish with the watercress.