OYSTERS

They are known for their aphrodisiac effect, the Romans loved them (they carried theirs from northern European coasts across the Alps packed deep in baskets of ice, snow and hay in pack horses, and the Roman entrepreneur, Sergius Orata, gave wild parties gorging on thousands from of his own grown beds at Baiae, near Naples, in 95BC), but most importantly, oysters are the richest source of Zinc, a micro-mineral essential to the formation and protection of healthy skin. In fact, one oyster gives you your daily dose.
September sees the start of the British native oyster season. Traditionally oysters are said to be in season when there is an ‘r’ in the month, though you can eat farmed oysters all year around, but the wild ones are protected from May to August when they are breading, cited by an ancient act of parliament.  You can find Native Oysters (Ostrea edulis) which are roundish in shape, Rock Oysters (Crassostrea angulata) that are longer and rougher looking, or Pacific Oyster (Crassostrea gigas) also known as Japanese oysters that are becoming increasingly available in the British waters. The best are the succulent Natives – we love Colchester (that’s why the Romans settled there), Rossmore, Whitestable and The Duchy of Cornwall oysters from the beautiful Helford estuary.

However, if oysters are not your thing, spinach is another great source of zinc. Try Thomasina Miers' delicious Spinach Pastilla Pie...