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Beetroot soufflé with anchovy sauce

The saltiness of the anchovy sauce makes a wonderful contrast to the sweetness of beetroot in this beautiful soufflé.

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For the soufflé

For the anchovy sauce

  • 125g/4½oz unsalted butter
  • 1 large garlic clove, cut into 3
  • 10 anchovy fillets in oil, drained
  • 100ml/3½fl oz double cream