Seafood platter

To make seafood sauce, preheat oven to 200°C fan-forced (220°C conventional). Put capsicum on an oven tray. Cook for 25 minutes, or until blistered. Cover with plastic wrap. Cool. Peel. In a food processor, process capsicum, cornichons, capers, juice and paprika until smooth. Cover and refrigerate. Just before serving, set aside 1/4 cup and add aioli to remaining puree. Spoon into a serving bowl. Top with reserved puree and almonds.

To make prosciutto crumbs, reduce oven to 180°C fan-forced (200°C conventional). Combine oil, mustard, garlic and thyme in a small bowl. Line 2 oven trays with baking paper. Put sourdough on 1 tray, spoon over oil mixture and toss to coat. Cook for 20-25 minutes, turning once, or until golden and crisp. Cool. Put prosciutto on other tray in a single layer. Cook at same time for 15 minutes, or until crisp. Cool. In a food processor, pulse bread, prosciutto and chilli into a coarse crumb. Store in an airtight container until needed.

To make salsa, combine all ingredients except coriander in a bowl. Refrigerate, covered, for up to 4 hours. Stir in coriander just before serving.

Arrange seafood on a platter. Top oysters with aioli and prosciutto crumbs. Serve with seafood sauce, mango salsa and lemon wedges.