Start by making your pickling licquor, bring your white vinegar, water and sugar the boil and add your spices, let it simmer for 15mins

Slice your sourdough into crostinis as finely as possible and bake with olive oil and maldon salt

Chill your pickling licquor till cold

Mix juice and zest of 2 lemons with your mayo and dill,

Peel and very finely dice your cucumber and add to your chilled pickling licquor

Drain your prawns and crayfish and put in a bowl together with some of your lemon mayo (not too wet)

Cut your last lemon into wedges to serve

Place your prawn mix into a ramekin and press down till compact and tip upside down onto plate creating a tower

Shred your lettuce and place on top of your tian

Swipe lemon mayo across front of plate, and garnish with a lemon wedge and a crostini.