better be dishing up that stuff up here mate, you may need some brownie points with me and Hayley too.
Looks very very good.

What's the sauce and recipie?

I didn't see any of that on the table at lunch!

Big Happy Birthday Andrea.....no wonder you had a few sneaky ales.

Cheers Pete

Mmm nice.  Do you freeze your crays or are these fresh from a recent session?

You must have some awesome time management skills Jamie, how you manage to go fishing so often, cook up mega feasts and work is beyond me. :)

And I'm a full time student this year too ;)

The trick is Andrea's Birthday was a week or so back, just I never got around to getting the pic off the camera.

Ben: sort of, these were fresh but I have a few frozen ones for the offseason.

Tim, here you go for that dressing!

Ingredients

• 125ml (1/2 cup) good-quality whole-egg mayonnaise


• 1 tbs fresh lemon juice


• 2 tsp horseradish cream


• 1/2 tsp mustard powder


• Salt & freshly ground black pepper

Method

1. Combine the hot water and saffron in a small bowl and set aside for 5 minutes to infuse.


2. Add the mayonnaise, lemon juice, horseradish and mustard and stir to combine.


3. Taste and season with salt and pepper.