Piedmontese bagna cauda

Method

1. Put the milk and garlic cloves in a small pan and bring to a gentle simmer. Cook for around 20 minutes until the garlic is very soft and the milk has almost entirely evaporated.
2. Tip the contents of the pan into a blender, add the anchovies and whizz to a smooth paste. With the motor still running, gradually pour in the olive oil in a steady trickle to emulsify the mixture. Serve warm with seasonal crudités, bread and/or cooked potatoes arranged on a serving platter.