A delicious anchovy dip that goes so well with crusty bread and crudités.
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- 200mls olive oil
- 2 x 30g tin Cooks & co anchovy fillets
- 75g butter
- 6 large Isle of White garlic cloves, peeled and chopped
- Lemon juice, Maldon Sea salt and ground black pepper to taste.
- Pound the garlic and anchovy fillets in a pestle and mortar until fairly smooth.
- If you don’t have a pestle and mortar, you can use a blender, but you don’t want it too smooth, or too chunky.
- Melt the butter and olive oil together in a small pan over a low heat.
- Add the garlic and anchovy mix, and heat very gently for about 10 minutes, until the garlic and anchovy have all but melted away.
- Add a good squeeze of lemon juice and some freshly ground black pepper – check before adding any more salt, you might not need it because of the butter and anchovies.
- Traditionally this is served in a warmed bowl (ideally over a tealight like fondue) with crudite vegetables and bread to dip in.
- Alternatively, pour liberally over just-cooked British Asparagus, and maybe a sprinkle of Parmesan cheese.
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The lemons came from the Grainger Market.