A perfect accompaniment to crunchy summer veg.

In a mortar, place 1 garlic clove, peeled, with a pinch of coarse salt (I like to use smoked salt for this recipe). Mash to a paste with the pestle. Add 200g blue cheese and pound to a coarse paste. Add 2 tsp sherry vinegar and mix well. Stir in 250ml sour cream till the dip is well blended. Season with freshly ground pepper.

Serve with baby chantenay carrots.