Le grand aïoli

Start by making the confit garlic: put the 4 whole garlic cloves in a small saucepan and cover with the vegetable oil. Cook over a very low heat for 20-30 minutes until soft but not taking on any colour. Once cooked, carefully scoop out the garlic, transfer to a smal bowl and spoon over 1 tbsp of the confit oil, then set aside to cool. Store the remaining oil in the fridge for up to 5 days; it’s delicious in salad dressings or tossed through cooked pasta. Meanwhile, cook the 6 eggs in boiling water for 8 minutes, then plunge into cold water. Once cool enough to handle, peel, then set aside.

Put the 6 egg yolks, vinegar, mustard, ½ tbsp water, grated garlic and reserved confit garlic in a blender. Very slowly add the rapeseed oil, a little at a time, while continuing to blend, adding a little of the lemon juice or a splash of water if the mixture gets too thick. Continue until all the oil is used up. You should be left with an aïoli the texture of mayonnaise. Season, then put into a serving bowl.

Cut the vegetables into crudité-sized pieces. Arrange on a large sharing platter. Halve the boiled eggs, put them next to the vegetables and drape over the anchovy fillets, if using. Serve with the bowl of aïoli for dipping.