Crab salad

1 Put the egg yolks into a bowl, then add the lemon juice, mustard, salt and white pepper.

2 Put the bowl on top of a folded tea towel, this will keep it in place while you slowly whisk in the sunflower oil in a thin stream, little by little, until it is all emulsified.

3 Once this is done, add the olive oil. You may need a little more lemon juice so add it to taste. Keep the mayonnaise in the fridge till needed; it will happily last for a few days.

4 Pick through the crab making sure there is no shell present, then put it in a bowl and add two tablespoons of the mayonnaise, chives, lemon and seasoning.

5 Drizzle with the olive oil and arrange the edible flowers and herbs on top.