Ingredients

12 cloves of garlic 150 ml mild olive oil 100 g butter 12 anchovy fillets An array of fresh or par-cooked vegetables such as: radishes white salad onions dutch carrots cauliflower florets fennel potato roasted capsicums, different colours brussels sprout

Description

Pound The Anchovies And The Garlic In A Pestle And Mortar. Place Oil, Butter, Anchovies And Garlic In A Small Pot And Gently Bring To The Boil. Place The Vegetables On Platters And Place The Sauce In Fondue Dishes (with Tealight Candles To Keep The Sauce

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