DISH RESEARCH · Dish
angels on horseback
British hot savoury of shucked oysters seasoned with cayenne, wrapped in streaky bacon and grilled.
About angels on horseback
Angels on horseback are a long-established British hot savoury made by wrapping oysters in bacon. This profile follows a spare contemporary rendering of the classic pairing, using only oysters, streaky bacon and cayenne rather than adding toast or a sauce.
The oyster brings briny sweetness and a clean mineral depth beneath smoky, salty bacon. Cayenne supplies a small flash of heat that sharpens the rich pork without obscuring the shellfish.
Each piece is a compact bacon-wrapped parcel with crisp, browned edges. The bacon remains chewy around a plump, softly cooked oyster, creating a pronounced contrast between the crisp exterior and moist centre.
Allergens in this recipe
Contains: Molluscs.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in angels on horseback
British Angels on Horseback with Cayenne.
- Shucked oystersBriny shellfish centre
- Streaky baconSmoky crisp wrapper
- Cayenne pepperFocused chilli heat
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Shucked oysters:
- Streaky bacon: . The source does not identify the bacon's exact cure, smoke or additive formula
- Cayenne pepper:
Origins & food traditions
The Times supplies the complete three-ingredient grilled recipe selected here and describes angels on horseback within the revived British savoury course. Simply Recipes independently identifies the Victorian English dish as oysters wrapped in partially cooked bacon, then grilled or broiled; the exact historical origin remains uncertain.
Countries
- United Kingdom
- United KingdomCatalogue link pending review
Cuisines & regions
- British Cuisine
- English cuisineCatalogue link pending review