Oysters with vegetable stuffing for Christmas

Heat the oil in a pan and fry the leek and carrots over a medium heat for 2-3 minutes until lightly browned.

Drizzle over the honey, mix it in and add the lemon juice and 3-4 tbsp water.

Season with salt and nutmeg.

Continue to cook, uncovered, for approx. 5 minutes; the vegetables should still be slightly crunchy.

Meanwhile open and trim the oysters and place them on a dish.

Sprinkle the chives over the vegetables and spoon on top of the oysters.