King prawns with provençale rouille

Method

1. Soak the saffron in hot water. In a food processor, whizz the egg yolks with the mustard, white wine vinegar, breadcrumbs, a large pinch of sea salt and garlic cloves. With the processor on, trickle in the oils. If it gets too greasy or thick, add a splash of cold water, then continue with the oil.
2. Pulse in most of the saffron strands and all the soaking liquid, season, then add a squeeze of lemon juice. Stir through a large pinch of cayenne pepper, then transfer to a small bowl. Top with the reserved saffron.
3. Put the prawns around the bowl. Serve straightaway. The rouille will keep, covered and chilled, for up to 3 days.