2 x 55g tins of anchovies in olive oil
4 cloves garlic, peeled and chopped
1 tablespoon extra virgin olive oil
2–3 good squeezes of lemon juice
freshly ground black pepper
1. Mash together the anchovies and garlic in a pestle and mortar or a blender. Add the olive oil, lemon juice (to taste) and pepper.
2. Serve with fresh French bread, either toasted and smeared thickly with anchoide, or just warm and ready to dip.
This is also yummy with some chopped fresh tomatoes on the side.
