Four treats for Christmas Supper Club

Jake McCarthy of Sprout & Co, Niall Sabongi of Klaw and Patrick Ryan of the Firehouse Bakery present recipes for the dishes they’ll be serving up at the Gilroy Christmas Supper Clubs

Niall Sabongi’s oysters two ways, and split lobster with garlic butter

Ingredients for oysters dressed withnam jim, serves one

6 oysters, shucked on the half shell

Quarter of a cucumber, peeled and cut into small dice

A few stems and leaves of coriander

For the sauce:

50g diced green chillies

50g diced red chillies

20g smashed garlic

60g grated palm sugar or cane sugar

1 bunch of coriander, leaves and stems chopped

35ml lime ...