Seafood grazing platter

Preheat the oven to 190ºC, gas mark 5. Clean and shuck the oysters according to pack instructions. Mix the cucumber, shallot and vinegar with a pinch of salt in a small bowl, then set aside.

Place the prawns on a baking tray and bake for 12 minutes. Meanwhile, mix together the soy sauce, rice wine and chilli and garlic sauce and set aside.

While the prawns are baking, add the blinis to the oven for the last 5 minutes of cooking time. Meanwhile, mix together the avocado, lime juice, coriander, cumin and a pinch of salt in a mixing bowl and lightly crush with a fork to make guacamole. Spoon onto the hot blinis, top with strips of salmon and finish each with a slice of red chilli.

Arrange the oysters, tempura prawns and salmon blinis on a large platter, or on separate plates, with their dipping sauces alongside. Serve immediately.