Bruschetta with garlic, chilli and lemon

Serve this under the shellfish so that it mops up the juices. Smash 2 garlic cloves into 3 tbsp olive oil, add some thyme leaves, a pinch of dried chilli flakes, a teaspoon of grated lemon rind, sea salt and pepper. Leave to flavour the oil.

Grill two thick slices of sourdough bread, brush with the flavoured olive oil