Ingredients

2 bulbs garlic, peeled

1 ltr milk

peel of half lemon

12 salted anchovies

50g walnuts

peel of half lemon

25ml good quality extra virgin olive oil

to dip –

endive/chicory

red peppers

baby carrots

celery

fennel

French stick, cut into small pieces

Method

1. Bring the milk, lemon and garlic to the boil very slowly, then cook 5-6mins

2. Drain off the milk into a jug, discard the peel

3. Blend the garlic, anchovies, walnuts and olive oil until smooth, add just enough milk to make a smooth dip

4. Chop, tear all the accompaniments