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Anchovy and Garlic Dip with Cruditee

10 Cloves Garlic
300 ml Milk
20 Anchovy Fillets
120 g Butter
75 ml Double Cream
2 Red Peppers
2 Yellow Peppers
2 Carrots
4 Celery Sticks


Peel the garlic and place in the pan with the milk. Bring this to the boil and simmer for 30 minutes.

Cut the anchovy fillets into small pieces and add to the milk. Mix and mash together to form a paste.

Cut the butter into small pieces and add slowly to the mixture. When combined, allow the mix to cool slightly, then pass it through a sieve and stir in the cream.

Cut the vegetables into 4cm x 1cm strips and serve the dip warm in a bowl surrounded by the vegetables.




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