Preheat oven to 400 F.

FOR THE BREADCRUMBS: Chop stale baguette into large chunks and blitz in your food processor until they become fine bread crumbs. Saute in a little bit of olive oil and butter until golden brown then set aside.

OYSTERS ROCKEFELLER: Heat a pan over medium heat, add a generous glug of olive oil and a small pat of butter, then sweat down your shallots and garlic until fragrant, about 1 minute.

Add in heavy cream and continually stir until heavy cream is heated through, about 1 minute. Add chopped spinach and cook until it wilts down, about 3 minutes.

Season to taste with salt, black pepper, lemon juice and a drizzle of red wine vinegar.

Pour mixture into a dish and pop in the refrigerator for 10 minutes to cool down.

Once it’s cooled down, spoon mixture on top of shucked oysters then top with a final sprinkle of parmesan cheese. Pop it into the oven on your top rack at 400 F for 6 min or until it begins to lightly brown.

Garnish with crispy, crunchy breadcrumbs.

GRUB!