Prawn and aioli baguettes

Blend or process the garlic, egg yolk and mustard until combined. With motor running, add oil in a thin stream until the mixture is thick. Transfer the mixture to a small bowl, add lemon juice to taste, then stir in the water and season with salt and pepper. You will need 1/3 cup of aioli for this recipe.

Cut large baguette into four pieces or medium in half. Divide watercress and prawns between split baguettes; top with aioli and capers.

Not suitable to freeze.

COOK'S NOTE: If you don't own a small blender, the aioli can be made in a bowl. While whisking constantly, begin by adding oil a few drops at a time, then in a thin steady stream.