ingredients: 

method:

4 cloves organic garlic (skin on)

Roast garlic in moderate oven (160ºC) with skin on for 15 min, until clove softens. Rough chop garlic, anchovy and parsley; thinly slice chilli then mix all these ingredients with olive oil, lemon zest and black pepper. Set aside to infuse.

½ cup italian parsley leaves

½ mild chilli

120mls extra virgin olive oil

¼ lemon, finely zested

1 tsp anchovy fillets

freshly cracked black pepper to taste