Sue Lawrence
Star musicians and your favourite Times writers at the Albert Hall

Serves 2-3
12 oysters
about 60g/21/4 oz/medium oatmeal
25g/1 oz butter
the juice of 1 lemon
To shuck the oysters: wrap your left hand in a tea towel (assuming you are right handed) and place an oyster, cup-side down, hinge towards you, in your palm. Insert an oyster knife, or small, sharp knife into the hinge. Push and twist simultaneously, passing the knife under the top shell to cut the muscle and sliding it along the length to open fully. Remove the oyster from the shell.
Dip into oatmeal and chill briefly. Heat the butter in a frying pan then gently fry the oysters, turning once, for 1-11/2 minutes altogether (no more). Squeeze with lemon juice and eat at once.
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Get ready for the the eating alfresco season

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Ordering black pudding from Western Scotland under the name of Campbell is very courageous indeed.
We suggest trying to place an order under the name of
Mc Dougall or changing your diet.
Oh my.....
Alina Warne, Kirkwall,
Thousands of Burns Suppers will be held throughout North America, Australia, New Zealand, South Africa, Japan and the Russian Federation, and probably every corner of the Earth
where the Scots have travelled. The Japanese and Russians are especially obssessed with the works of Burns.
Over the next 72 hours, Auld Lang Syne will be sung around the World.
According to the Guiness Book of Records, Auld Lang Syne with words composed by Robert Burns, is sung continuously 24/7, and 365 days a year around the World!
The New Zealand Burns Club claims it still has the original haggis recipe from the family of the Reverend Thomas Burns, nephew of the great poet, who was involved in settling Dunedin (gaelic name for Edinburgh)?
My local Indian restaurant which is claimed to be one of the best in the U.K. will serve an exotic version of the haggis!
Mr. Lachie Todd, Edinburgh, Scotland, UK
Oh dear, not enough attention to detail in this piece.
Arcadians? They are from Greece, if I remember correctly. Probably meant Orcadians, as in people from Orkney.
And black pudding is marag dhubh in Gaelic.
I Maciver, Stornoway,
sorry to say that after many many years of excellence, the current MALEOD`s black pudding from Stornoway is like wet black dust . Now ground too fine and no flavour
N K Campbell, Malaga,