His Tagliolini of Oysters with Caviar was created at his groundbreaking Harvey's restaurant in Wandsworth (now Chez Bruce), and featured in his 1990 book White Heat. It combined just-plumped oysters with a silky beurre blanc, silky pasta, buttery cucumber and caviar, and it was a wondrous thing.

My wife, food writer Jill Dupleix, later simplified the recipe for her book New Food (out of print, so it's not a plug) because she wanted to do the first cookbook in the world with the word "Sex" in the index.

Here's her version:
Open a dozen fresh oysters, and strain their juices into a bowl. Clean and gently warm the shells. Cut half a cucumber into very fine matchstick strips. Cook a few finely chopped shallots in butter until soft, add a few spoonfuls of fish stock and the oyster juices, and boil until reduced by half. Add the cucumber strips, some cooked strands of tagliolini or angelhair pasta and a touch of cream. Over gentle heat, warm the oysters very briefly in the sauce for about 30 seconds. Arrange the warmed oyster shells on a bed of watercress. Twirl the pasta on a fork and place a little nest of pasta in each shell. Top with an oyster and cucumber, then spoon the sauce over the top. Top with caviar (real, salmon or avruga, depending on your ethics and resources). This serves two, naturally.