Bake at 180°C for 25 minutes. Every oven is different though, so really just bake until golden. Finish with coarse sea salt or Maldon salt and a good grind of pepper.

Store any leftovers in the fridge - to reheat, just pop them in the oven or an air fryer for 4 minutes and they'll turn nice and crispy again.

You can use a food processor, a hand mixer, or even just a whisk. The trick is whisking the oil into the egg yolks little by little. Two yolks can absorb around 200 ml of oil (which is why this stuff is such a calorie bomb). Separate the yolks carefully and add the oil very slowly.

Separate the egg yolks from the whites. Season the yolks with salt, add a teaspoon of mustard and a squeeze of lemon juice, then slowly whisk in the oil until the mayo thickens.

Stir a little yogurt or sour cream into the finished mayo to lighten it up. Add chopped herbs, a splash of cachaça - Brazilian rum (or another lime-and-mint flavoured soda, or kombucha) and some honey.

Add lime juice and lime zest (this gives the mayo a wonderful zing and aroma). Season with salt and pepper. Add liquids a little at a time so the mayo doesn't end up too runny.