If you can’t find comfrey, you can wrap oysters in a spinach leaf or even in a tender strip from the inside of a leek before dipping them in the tempura batter.
Read River Cottage forager, John Wright's, tips on shellfish safety
1. Pour 300ml of water into a large, lidded saucepan over a high heat. Place oysters in pan, put the lid on and bring to the boil. Cook for 2-3 minutes, until the oysters just start to open.
2. Remove the oysters from their shells and wrap each one in a 2cm x 12cm ribbon of comfrey leaf and secure with a cocktail stick.
3. Heat the oil in a deep, heavy-bottomed pan until the thermometer reads 180°C.
4. While the oil is heating up, make the batter. In a bowl, whisk together the flour and salt, then whisk the water into the flour until you have a batter that has the consistency of single cream.
5. Dip the oysters into the batter and deep fry for 45-60 seconds, until golden. Drain on kitchen paper and serve immediately.
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