Rouille

• 2 large cloves garlic, finely chopped
• Stale bread, soaked in water and squeezed out to the size of a large walnut
• 2 red chillies, finely c

Grind the chopped garlic to a paste in a pestle and mortar. Add the nut of bread and the chopped chillies and pound until smooth. Whisk in the olive oil, until the mixture looks like a smooth shiny red mustard.