Scrub the oysters under cold running water. Place one oyster at a time on a folded cloth or tea towel with the flat side facing up and the hinged end towards you. Grasp the broad end of the oyster with the cloth and insert the tip of an oyster knife into the hinge, twisting the blade to open the shell.

Slide the knife along the inside of the top shell to sever the muscle and discard the top shell. Slide the knife under the oyster, using the tip to clean out any pieces of shell, then pour the oyster and juices into a clean dish.

Place each oyster at the end of a strip of bacon and roll it up. Secure the parcel with a wooden toothpick inserted diagonally through an overlapping piece of bacon and the oyster before emerging on the other side. Brush the inside of a hinged grilling basket with oil then place the oysters side by side, cooking in two batches of 12 if necessary.

Brush the inside of a hinged grilling basket with oil then place the oysters side by side, cooking in two batches of 12 if necessary.

Close the rack and place it on the grill 10-15cm from the coals or gas and cook for around 6 minutes, turning frequently, or until the bacon is evenly crisp and brown.

Serve on a central serving dish, squeezing fresh lemon juice over the top just before eating.