Fresh Oysters with Granita

To serve: Place the oysters on a bed of rock salt or ice and top each with a small pile of granita.

Basil, Wasabi and Lime Granita

Put the basil and a pinch of salt in a heatproof bowl and cover with boiling water for 20 seconds. Drain and refresh in cold water then drain again. Place in a small food processor with 3 tablespoons of water and purée until smooth and bright green. Set aside.

Combine the cup of water with all the remaining ingredients, except the lime juice, in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lime juice and cool.

Stir in the basil purée then tip into a shallow freezer-proof tray. Freeze until just starting to set around the edges. Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat periodically until no large pieces of ice remain.

Virgin Bloody Mary Granita

Combine all the ingredients in a bowl. Pour into a shallow freezer-proof tray. Freeze until just starting to set around the edges. Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat periodically until no large pieces of ice remain.