Sea kale & oysters on toast with Hollandaise sauce

Method

1. Open the oysters and turn into a bowl.

2. Wash the sea kale gently and trim into manageable lengths, about 10cm. Bring the water to a fast boil and add the salt. Add the seakale, cover and boil until tender, about 4-6 minutes. The cooking time depends on the freshness of the seakale. Just as soon as a knife will pierce the seakale easily, drain it.

3. Melt the butter in a pan on a gentle heat and toss in the oysters to warm through.

4. Serve the seakale with the oysters on hot buttered toast. Drizzle generously with Hollandaise sauce. Pop a little bunch of chervil on top of each toast and serve immediately.