for the aioli

• Juice the lemon, add the garlic to the lemon juice and set aside for 20 minutes – this effectively cooks the garlic.
• When the garlic is ready, add to a food processor with the egg yolks and a pinch of flaky salt. Whiz for a few seconds then start adding the oil – drip in one tiny drop at a time until the yolks have absorbed about a third of the oil and the mayonnaise has started to emulsify. Add the oil any quicker and the mayonnaise might split.
• Taste to check the seasoning, adding more lemon juice or salt as needed. Loosen with 1-2 tablespoons water if the mayonnaise is too thick.