Traditionally served with Arròs a Banda, this garlic mayonnaise is also amazing with barbecued lamb cutlets. However, my favourite way of eating it is on toasted baguette slices with a spoonful of grated tomato – a fab starter for any meal.

What you need:
1 egg
5-6 cloves of garlic
Sunflower seed oil
A pinch of salt
A stick blender (or, if you are a purist, a mortar and pestle, in which case I wish you good luck and strong arm muscles).

What you do:
Put the egg, salt and garlic into a deep, narrow container (stick blenders usually come with one) and pour in about half a glass of oil. Start blending. Once you see it thickening and turning white, add more oil in a tiny stream, while you continue to blend.

This can be done by one person, though it might be easier with two.  Keep going until you have enough!