London-based chef Max Rocha shares his recipe for winter crudités, boiled egg and aioli
Blitz the ingredients and add the oils, first slowly and then once it begins to come together you can pour in the rest of the oil quicker .Place an egg into boiling water for seven minutes and then place the egg in a bowl of very cold water to stop the cooking process.Pick the fennel fronds and set aside, cut off the wooden bottom of the fennel and cut into eighths.Slice the heart of the celery in two, this is the sweetest part of the celery.
Place all your vegetables into a tower that looks like they just fell from a tree. The radish tops are totally edible so they can be included.Crack some black pepper on the egg and sprinkle a little sea salt over the whole dish and then finish with a little drizzle of extra virgin olive oil over the vegetables and serve.
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