Step 1: Add the pinch of Saffron to a tablespoon of boiling water and set aside for 5 -10 minutes.

Step 2: Meanwhile, put the egg yolks, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the grapeseed oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aioli and turn it a golden hue.

Step 3: Toast slices of bread and cut into 3cm sticks. Brush with olive oil.

Step 4: Break down cooked crayfish and remove digestive track. Cut into meat into small chunks (1-2cm) and place in a bowl. Add zest of lemon, a tablespoon of Saffron aioli and season to taste.

Step 5:  Lather the toast in more saffron aioli, add a spoonful of cray mixture and finish with finely chopped chives. Enjoy!