Serves 4

Use light olive oil for the mayonnaise as extra virgin olive oil or even regular olive oil can be too overpowering on its own. Alternatively, use a flavourless oil, such as groundnut. The mayonnaise will keep in the fridge for two to three days in a well-sealed jar.

Juice of half a lemon

1 tbsp Dijon mustard

1 tsp English mustard powder

1 tbsp Worcestershire sauce

1 tbsp light soft brown sugar

¼ tsp cayenne pepper

1 tsp ground coriander

3-4 tbsp olive oil

24 sprats, about 500g

8 slices of sourdough bread

2 large vine-ripened tomatoes, sliced

Large handful of shredded iceberg lettuce

For the mayonnaise

2 large free-range egg yolks

1 tsp white wine vinegar

½ tsp English mustard powder

Sea salt and freshly ground black pepper

250ml light olive oil

1 For the mayonnaise, put the egg yolks, vinegar and mustard in a food processor with a little seasoning and blend until smooth and creamy. With the motor still running, slowly trickle in the oil, until you have a thick golden emulsion. Check for seasoning and spoon into a small bowl. Cover and chill.

2 Whisk together the lemon juice, mustard, mustard powder, Worcestershire sauce, sugar, cayenne, coriander and olive oil in a large mixing bowl. Throw in the sprats with a good pinch of salt and some black pepper and toss through the marinade to coat. Pour the sprats and the marinade into a non-stick, shallow baking tray. Place under a hot grill for 3-4 minutes, turning and basting halfway, until lightly golden and cooked.

3 Meanwhile, toast the slices of sourdough bread. Divide the devilled sprats between four serving plates and drizzle with the remaining marinade on the baking tray. Spoon the mayonnaise into individual small ramekins and serve alongside the sprats, together with the tomato slices, shredded iceberg and sourdough toast.

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