Aioli:

1. Start by preparing the Aioli as it benefits from some time in the fridge for the flavours to meld.
2. Use a stick blender for a foolproof method. In a slim jar, add eggs, mustard, and lemon juice (lime juice for one batch for the chili version) at the bottom, then pour in all the oil.
3. Lower the blender head equipped with the whisking disc, covering the egg. Switch on at full speed, keeping it still for a few seconds until mayonnaise forms.
4. Tilt the blender diagonally and slowly move it upwards, allowing the vortex to pull in the oil. This method creates a stable mayonnaise.
5. Mash the garlic and add it with salt to the mayonnaise. Blend again to create a smooth Aioli. Taste and add more salt ort lemon juice to taste.
6. Do this in 3 batches, since a jar slim enough to fit your blender will likely only hold one batch of Aioli. Use lime juice instead of lemon in one portion for the chili sauce.
7. Customize one with chili sauce and maple syrup, another with finely chopped herbs and Greek yogurt, and leave one as it is.

Cashew Aioli:

1. Soak cashews in just-boiled water for 30 minutes. Drain and add to a high-speed blender with other ingredients.
2. Blend until super smooth and creamy. High-speed blending ensures a satisfyingly smooth texture.

Things to Dip:

1. Cut veggies into easy dippable pieces. Leave potatoes whole, especially if using baby potatoes.
2. Halve and deseed squash, slice into wedges, drizzle with olive oil, season with salt and pepper, and roast at 400°F/200°C for about 25 minutes.
3. Boil potatoes for 20-25 minutes until easily pierced with a sharp knife.
4. Boil eggs for 7-8 minutes for waxy perfection.
5. Clean tender stem broccoli, asparagus, and beans, leaving them whole. Steam broccoli for 3-4 minutes, asparagus for 5-10 minutes, and beans for 5-10 minutes until tender-crisp.
6. Steam mini sweetcorn for 5-6 minutes if using.
7. If using ready-cooked prawns, no preparation is needed. If raw, pan-fry briefly with olive oil, salt, and pepper until opaque and cooked through.

Serving:

1. Peel eggs, slice in half lengthways, and divide Aioli into smaller serving bowls.
2. Arrange potatoes, eggs, prawns, and vegetables on a large board or plate.
3. Sprinkle with Maldon salt, squeeze over some lemon, and top with lemon wedges.
4. Serve and enjoy the Grand Aioli feast!