This recipe is a variation on a classic twinning and unites the succulent flavours of Parisian Ham (Jambon Blanc de Paris) with Large Prawns/Gambas (Jumbo Shrimp Tails). For once, the idea translates with a similar poetic pairing into French, where this sort of combination is known as Terre et Mer aka Land and Sea.

I serve these with a home-made raw egg mayonnaise from our own hens, so I know the eggs are really fresh and for added nutrient, I sometimes substitute four to five of our home-raised quail eggs too.

All the ingredients I used are organic, even the sticks but not the cutters!

Step 1: Organic or Wild-Caught Prawns?

Although we live by the sea and can easily get wild local shrimp, prawns are another matter. To get the quantity in the size to make this appetiser, we need to go out by boat to the beautiful Chausey Islands, something we have done in the past. The only other prawn I would eat would be an organically farmed one and these are only ever available ready-cooked. We eat them as from the packet but if you are concerned, then you can always heat them up quickly by dropping them for a few minutes into boiling water.

If you can get wild prawns or jumbo shrimp then lucky you, use them, they will be even better than farmed organic.

Step 2: Mayo Mystique

Jumbo Shrimp and jambon blanc de Paris deserve the very best of dips and for that I always make my own. There's a lot of stories around the complications of making mayonnaise but the essentials are to have all ingredients at room temperature, have the bowl pre-warmed and above all, not to rush the process. Plus if you have a food processor with a 'mayo-making' attachment then you've no worries. Once you've tasted home-made mayonnaise you will never go back to eating the stuff out of a jar, there is absolutely no comparison whatsoever.

I have to admit though that every time I make this it comes out just slightly different but that is the nature of natural ingredients and part of the fun of home-made dishes.

Step 3: Ingredients Mayo

1 large hen's egg yolk (or in our case 2 bantam's) or 4-5 whole quail eggs

½ teaspoon whole-grain Dijon mustard (or similar)

1 tablespoon raw apple cider vinegar - for home-made please see my Instructable: Two-Ways-to-Make-Organic-Apple-Cider-Vinegar or you can use the same volume of lemon juice.

½ cup of your favourite oil - I've used avocado and olive, for example

Pinch of salt

Step 4: Method Mayo À La Julia Child

Julia Child had a fantastic zest for life, for creating superb dishes and she was also a great teacher, with a good humoured approach, which is just what mayonnaise needs!

If you have a food processor with an oil drip attachment then that is brilliant - use it, I don't.

I use a china bowl which I preheat in a bain marie of hot water.

Put the egg yolk in the warmed bowl and using a blender or whisk and beat it for 1 to 2 minutes until it is thick and sticky.

Add a third of the vinegar or lemon juice and the salt and beat for 30 seconds

Using a teaspoon for preference (I just showed the oil in the cup for an easier and more aesthetic shot) add the oil drop by drop , whisking constantly.

By the time you have added one third to a half of all your oil the mayo should begin to thicken.

You can now add the oil a little more quickly or play it safe and still go slowly.

When you've added all your oil, it's time to mix in your mustard and then the rest of the vinegar/lemon (tasting as you go so as to add just the right amount).

Julia recommends you now whisk in ¾ tablespoon of boiling water to stop it curdling - I haven't done this but it's probably a good idea.

If you have too much mayo for the sticks you can save your home-made mayonnaise in a fridge for 3 to 4 days - it makes great potato salad or oeufs mayonnaise!.

Step 5: Ingredients for the Sticks

(Makes 10)

10 Large Prawns/Jumbo Shrimps

5 Cherry Tomatoes

Half a large or 1 small cucumber

2 large slices (2oz - 60g) of Paris-style or similar ham.

Small (approximately 1¾" or 4½cm) Cookie cutters

Cocktail sticks

Step 6: Sticks - Method

Cut the tomatoes in half.

Divide the cucumber into 20, ¼" (approx ½cm) thick slices, any thinner and you may find it difficult to remove them from your cookie cutter without breaking up but do experiment.

Using the cookie cutter shape of your choice, I used the star, cut out your 20 shapes.

Divide each slice of ham lengthwise into 5 strips. Fold each strip over and back upon itself into a square (rish) concertina-like pleat.

Thread your ingredients onto the sticks, I threaded a cucumber piece then the ham, then the shrimp, then another cucumber piece and finished with a half cherry tomato.