Celery Anchoïade

• 1 large head of celery
• Ciabatta or other rustic country bread, to serve

This is a play on the Provençal speciality of crudités with a warm garlic and anchovy dipping sauce. The anchoïade keeps well in a sealed jar in the refrigerator and can be reheated gently before use.

Trim the celery and peel each stalk with a vegetable peeler to remove its stringy fibres. Cut into 5cm (2in) lengths and cook in a pan of lightly salted boiling water for 10 minutes. Drain