Grab some Prestige Oysters and get ready for some flavour! Cook Jono Fleming prepares oysters 5 ways, so you can pick the flavours that take your fancy, or serve up a selection and let your guests decide. My favourite way to eat oysters is freshly shucked, with just a squeeze of lemon. But it pays

OYSTER Dressing INGREDIENTS 1 dozen med. oysters, drained, reserve liquor 1½ cups Ritz cracker crumbs (I’ve tried other crackers; just not the same) 1 t. sherry 2 T. melted butter Salt and freshly ground black pepper, to taste Pinch of cayenne (optional) ½ cup grated Swiss cheese (I’ve used Ermenthaler, Gruyere, etc.) 3 T. crisp bacon, crumbled