Ingredients
For the crudités grab whats in season from your fridge.
Aioli:
- 3 tablespoons of free range egg aioli
- 1 clove of garlic, finely diced
- 1 tablespoon of horseradish, freshly grated
- Juice of half a lemon
- Salt
- Pepper
Method
Mix together all aioli ingredients in a bowl. Chill for 20 minutes before serving.
For the crudités, work with whatever is fresh in your fridge. I like to keep it simple by choosing whats in season, picking a variety of colour & texture.
