Peel the garlic cloves and put them in the bowl of the fondue. Pour over with milk until they are submerged. Bring to the boil and cook on a low heat until tender.
Remove the bowl from the heat and blend the garlic into the milk to a creamy texture.
Add the anchovy fillets and let them melt away on a gentle heat. Then add the butter and olive oil and mix well.
Pour in the cream.
Place the bowl on the Fondue base with thermostat set to 5
Serve as a dip with raw or blanched vegetables such as : chicory (leaves), cucumber, carrot (strips), cauliflower (florets), pepper (strips), fennel, celery (stalks), courgette, radishes