Grilled redclaw with aioli

Ingredients

• 1kg farmfeast redclaw
• Olive oil
• Freshly cracked black pepper

Cut redclaw lengthways and brush cut sides liberally with olive oil. Sprinkle with freshly cracked black pepper and place under grill for 10 minutes.

Aioli

• 1 bulb garlic
• 50ml extra virgin olive oil
• 3 egg yolks
• 1 tablespoon finely-chopped fresh tarragon

Roast bulb of garlic in oven until soft. Cool and squeeze out garlic pulp. Blend garlic pulp, egg yolks and tarragon in a food processor. With motor running add olive oil slowly until mixture thickens.

Drizzle over redclaw halves. Ideal with a summer salad.

Level: Easy - Total time: 30 minutes