Step 1: To make the Verjuice mayonnaise, place the egg yolks, Verjuice, lemon zest, mustard and 1¼ teaspoons salt in a food processor or blender and blitz on high for 2 minutes.

Step 2: With the motor running, gradually pour in the olive oil, then the grapeseed oil in a slow steady stream until incorporated and thickened.

Step 3: Store in an airtight container and refrigerate until required.

Step 4: To make the Salsa Verde, add the anchovies, capers, Dijon mustard, garlic and a little of the Extra Virgin Olive Oil to a blender or small food processor and pulse to finely chop.

Step 5: Add the herbs and some of the remaining Extra Virgin Olive Oil to bind the mixture when blending.

Step 6: Add the last of the Extra Virgin Olive Oil and Verjuice then check for seasoning. Set aside.

Step 7: Pre-heat a fan forced oven to 200c.

Step 8: Slice the sourdough on a 45 degree angle approx. 1 cm thick, place onto a lined baking tray and drizzle with Extra Virgin Olive Oil.

Step 9: Place into oven and cook for 8 to 10 minutes or until light golden brown, remove and rub 1 side with cut piece of garlic and set aside to cool.

Step 10: To serve, place the slices of toasted sourdough onto a platter, spoon over some Verjuice mayonnaise and Salsa Verde then top with peeled prawns, drizzle with Extra Virgin Olive Oil and season to taste.

Step 11: Note; the Verjuice mayonnaise & Salsa Verde recipes will make more than you require, but place these in a clean glass container and store in fridge for up to 2 weeks.