The days are pulling out – thank goodness, snowdrops (galanthus for the puriests),  are out and delighting  one and all with their delicate milk white flowers, and spring bulbs are starting to peek through.

February is a month where there is not too much to do in the garden or as an excuse its still rather grey/wet/blowy (delete as appropriate). How that East wind can blow and chill the bones,  so a perfect time to stay inside and have a lunch party. Roast Beef and Yorkshire puddings, lucky guests. Roast Chicken and all the trimmings – yum. We always like to cook extra beef or chicken so that we can have leftovers for the next few days.  We like nothing more than a good dollop of  homemade Chilli Aioli on the side with cold chicken or beef or slathered in a sandwich of fresh crusty bread.

Here is our recipe – we hope you enjoy it as much as we do.

Ingredients

½ small clove of garlic

1 tsp of salt

1 large free range egg yolk

1 tsp of Dijon mustard

285ml of Sun flower oil

160 ml of Nudo Extra Virgin Olive oil

160ml of Nudo Chilli Olive oil

Lemon juice to taste

A pinch of cayenne pepper

Salt and white Pepper to season

In a pestle and mortar smash up the garlic and salt and put to one side. If you don’t have a pestle and mortar use the end of a rolling pin in a metal bowl.

In a separate bowl whisk together, the egg yolk and Dijon mustard and then gradually add the oil a little bit at a time, keeping whisking and as the oil is incorporated add a little more oil until you have used it all up.

Add the garlic paste and a little lemon juice if you think you need it along with some seasoning and a pinch of cayenne the mixture tastes right but is still too thick, whisk in a little cold water to thin it down until you have the consistency.

Store in sealed container in fridge and use within a week.