Loosen the oysters from their shells, strain and reserve their liquid.

Rinse the shells well and return an oyster to each one. Pour about 1 inch of rock salt into a baking pan and place in the oysters in their shells, pressing each shell gently into the salt.

Place the bacon in a large frying pan and cook slowly to render the fat. Turn up the heat and brown the bacon evenly.

Add the spinach, spring onions and garlic and cook slowly until softened. Add the breadcrumbs, Tabasco, oyster liquid, liqueur, and a pinch of salt.

Spoon some of the mixture onto each oyster and sprinkle with Parmesan cheese. Place in a preheated 180°C (350°F) Gas Mark 4 oven for about 15 minutes. Alternatively, heat through in the oven for 10 minutes and place under a preheated grill to lightly brown the cheese. Serve immediately.