Fig Anchoiade

From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3  dried figs
• 1  red pepper, roasted and skin removed
• 100  g  anchovies packed in oil
• 2  garlic cloves
• 12  blanched almonds
•  flat leaf parsley, a handful
• 1  teaspoon fennel seed
•  black pepper, to taste
• 1⁄2  lemon, juice of
• 5  ounces extra virgin olive oil (150ml)
• 2  teaspoons orange flower water

Directions

1. Soak the figs in hot water for about 15 minutes, then drain.
2. Put everything, except the oil and orange flower water, into a food processor.
3. Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
4. Cover and chill until ready to serve. Best to make at least a day ahead.