This thick, dipping mayonnaise is flavoured with crushed garlic and a yellow swirl of saffron.

Serves 4-6
For the aïoli
2 cloves of garlic, crushed
¼ teaspoon sea-salt flakes, crushed
2 egg yolks
1 tablespoon fresh lemon juice or white-wine vinegar
100 ml grapeseed oil
100 ml extra-virgin olive oil
1 pinch powdered saffron
For the crudités
6 hen's or gull's eggs,
hard-boiled and chilled
12 radishes with stems, washed
1 head red or white chicory,in leaves

To make the aïoli, mash together the garlic, salt and yolks with the lemon juice or vinegar in a sturdy medium-sized bowl. Combine the oils in a jug then gradually drizzle into the egg mixture, whisking continuously with a hand-held electric whisk until you have a thick mayonnaise. Remove a little of the aïoli, mix with the saffron then streak this through the rest. Set the bowl on a large flat tray, platter or board and surround with the eggs, radishes, and chicory leaves. Put an ice pack by the crudités before tightly wrapping the whole arrangement in cling film ready to travel.

SEPTEMBER 2005
RECIPE CLARE FERGUSON
PHOTOGRAPH TARA FISHER