Lemon aioli

Makes 1 sMall bowl (enough for 4 people)

3 egg yolks

½ tsp dijon mustard

1 garlic clove, minced

½ unwaxed lemon, zest and juice pinch of caster sugar

150ml extra virgin olive oil

★ Put the egg yolks, mustard, garlic, lemon zest and sugar in a medium-sized bowl with plenty of salt and pepper. Using electric beaters, whisk in the olive oil very slowly, pouring in a steady stream. ★ Once you have a thick yellow sauce, season to taste with more salt and pepper as well as some lemon juice. It should be pretty lemony – but add it slowly so as to not overpower it. Refrigerate until ready to serve with the crayfish.

ServeS 6-8

320g pack ready-rolled puff pastry

3 eggs and 1 yolk

100g asparagus tips, cut into 2cm batons

6 baby courgettes, halved lengthways

3 baby aubergines, quartered lengthways

Fennel and CeleriaC Slaw with Pear, MuStard and ParSley

Sweet, crisp, savoury and nutty – this slaw has an added aromatic boost thanks to the aniseed flavour of fennel. It pairs well with duck and other roast meats, such as chicken, lamb or beef.

ServeS 6-8

1 small celeriac juice of 1 lemon

1 fennel bulb

2 large firm pears (such as conference)

150g light crème fraîche

4 tbsp mayonnaise

1 ½ tbsp dijon mustard

2 tbsp apple juice small bunch of parsley, finely chopped pecan nuts or walnuts, toasted and roughly chopped (optional)

★ Peel the celeriac, cutting out stubborn bits of root and rough patches. Slice thinly then cut into matchsticks, about 3mm wide. Place in a large bowl with the lemon juice to prevent it discolouring. Prepare the fennel bulb in the same way, adding any green fronds into the bowl as well. Core the pears and coarsely grate into the bowl and toss everything together with your hands.

★ In a separate small bowl, mix together the crème fraîche, mayonnaise, mustard and apple juice. Season to taste then stir through the parsley. Tip into the first bowl and toss together to ensure everything is completely coated with the dressing. Add the pecans or walnuts, if desired, then serve immediately.