Herb Cream for Dipping

Wash the lemon with hot water, finely grate the zest and squeeze out the juice.

Peel the garlic clove and roughly chop it.

Place margarine, anchovy fillet, lemon zest, some lemon juice, garlic and capers in a tall container and purée finely.

Season with salt and pepper.

Stir in the parsley and chives and serve the herb cream.