Crayfish cocktail

Put a large pan of water over a medium heat, add the salt and bring to the boil. Cook the crayfish in batches for 4 minutes per batch. Set aside to drain in a colander until cool enough to peel

Prepare the mayonnaise by putting the egg yolk and mustard in a bowl or food processor. Add a drop of oil and whisk to combine completely. Gradually add the rest of the oil a few drops at a time, whisking continuously and then in a slow trickle until the mayonnaise thickens. Whisk in the juice of 1 lemon and season to taste

Place 140ml of the mayonnaise in a bowl (the rest will keep, covered in the fridge for up to a week). Add the tomato ketchup and a few drops of Tabasco, Worcestershire sauce and brandy to taste. Add the chopped dill, stir to combine and check the seasoning

When ready to serve, place the sliced fennel, chicory leaves and baby gem quarters into a bowl, drizzle with a little extra virgin olive oil and a little of the remaining lemon juice

Arrange 3 leaves of chicory on each plate along with 3 wedges of lettuce. Drizzle over some cocktail sauce and add some of the sliced fennel and diced avocado. Divide the crayfish between the four plates, drizzle over a little more of the sauce and garnish with chives or chive flowers