Rouille

• 2 large cloves garlic, finely chopped
• 2 red chillis, chopped
• Stale bread, soaked in water and squeezed out to the

Grind the chopped garlic to a paste in a pestle and mortar - the quantity is too small for a food processor. Now pound in the nut of bread and the chopped chillis until smooth. Whisk in the olive oil until the mixture becomes like a smooth, shining red mustard.