Bagna Cauda

• 8 garlic cloves
• 200 ml milk
• 10 tinned anchovy fillets

Simmer the garlic in a pan with the milk until soft. Transfer to a food processor with the anchovies and blitz until smooth. Gradually add the butter, then drizzle in enough oil to make a sloppy sauce. Season with freshly ground black pepper to taste (you probably won’t need to add salt as the anchovies are salty). If the sauce splits, warm and whisk it gently in the pan again to bring it back