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
