Step 1 Sweat the shallots in the butter, add the bacon and cook until beginning to colour. Add the white wine.

Step 2 Open the oysters, turn and sieve the juices into your pan.

Step 3 Allow to reduce away to almost nothing before adding the cream.

Step 4 Replace the oysters in their shells, and using scrunched up tin foil to hold the shells steady, place them on an oven proof dish.

Step 5 Bring your sauce back to the boil before pouring over each oyster, sprinkling with a little breadcrumbs and cheese.

Step 6 Cooking in a medium hot (180ºC) oven for 5-6 minutes until golden brown on top.

Step 7 Serve to the table on the hot dish with a little chopped parsley over.