INGREDIENTS

INSTRUCTIONS

FILLING
SAUCE
Slice open the French bread loaf down one side, leaving a hinge on the
least cracked side of the bread. Scoop out the soft centre, leaving 1/2
inch of bread all round (you should have about 6oz of good breadcrumb
mixture that you can dry out, freeze and use later.
Pour the oil into a large skillet and fry the garlic and bacon on medium
heat for 30 seconds. Add the bacon and fry for 1 minute. Stir in the
tarragon and remove from the heat. Pre heat the oven to 450F.
Measure the flour, salt and pepper into a plastic re-sealable bag and shake
to mix well. Put about 3 oysters into the bag at a time, shake until well
coated , then lay on top of the cooked bacon mixture. When all the oysters
are coated and in the skillet, return to the heat and fry for 3 minutes on
each side. Sprinkle with the parsley, lemon juice and a small amount of
pepper. Spoon into one side of the hollowed out bread loaf. In the same
skillet, fry the tomatoes for 1 minute on each side just to soak up the pan
juices.
Place the tomatoes on top of the oysters, cut side down. Top the filled
loaf with its lid, wrap with aluminium foil quite tightly, making sure it's
covered well, place on a baking sheet and bake for 10 minutes. Open the
foil and bake for 5 minutes to crisp the bread.
While the loaf is baking, deglaze the skillet with the reserved oyster
juices, making sure to scrape up any bits from the bottom and sides of the
pan. Strain this into a small bowl and mix together with the strained
yoghurt, horseradish and saffron. It should be the same colour as
mayonnaise.
Remove the loaf from the oven and place on a carving board. Open the bread
lid, pour in the sauce and close. Cut into 6 slices and serve on individual
plates, garnished with the parsley. It can be served warm or cold.
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