Prawn cocktail

1. To make the mayo: place the egg yolks, vinegar and mustard into a food processor and blend until pale and creamy. With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.
2. Add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Check the seasoning, add a squeeze of lemon juice, adjust seasoning to taste and mix well.
3. Cut the remaining lemon into 4 wedges.
4. Place the sliced salad leaves into the serving glasses.
5. Combine the peeled prawns with a few tablespoons of the dressing and season to taste. Add on top of the leaves.
6. Top with the remaining sauce, a pinch of cayenne, a sprinkle with mustard cress, and a lemon wedge. Sit a cooked prawn on the side of the glass.

Pan fried salmon with maltaise mayo

1. Pan fry the salmon in the oil for 2-3 minutes each side. Season and finish with the butter, spooning it all over. Put in the oven for 5 minutes.
2. Mix some of the mayo with the blood orange juice.
3. Slice the other orange and season.
4. To serve, pop the salmon onto the centre of the plate, spoon around the mayo and place the sliced orange on the side.

Blue cheese salad

1. For the dressing, whisk the mayo, crème fraiche and ½ the blue cheese together with a splash of water and Henderson’s relish.
2. To serve, shred the lettuce and top with mixed chicory leaves, candied pecans and croutons. Drizzle over the dressing and crumble over the rest of the cheese.