Crudits with tapenade, aioli and anchoiade

Trim, rinse and peel vegetables as necessary. Cut into serving segments and arrange on platter with small serving bowls of aioli, tapenade and anchoiade.

To make saffron aioli, combine saffron with 1 teaspoon hot water. Stir into mayonnaise, then add garlic paste and stir to combine. Cover and refrigerate.

To make tapenade, combine all ingredients in a food processor and process until roughly chopped. Season with salt and pepper.

Transfer to a bowl. Float a little slick of extra oil over the top, cover with plastic wrap and refrigerate until needed. Shortly before serving, stir the oil into the tapenade. If using the fresh lemon juice, stir this in as well and serve.

To make anchoiade, in a pan, combine the anchovy fillets with ¼ cup of the oil. Simmer for 15 minutes over a low heat. Remove from heat and cool.

Place the anchovy and oil mixture in a processor. Add garlic, mustard and vinegar and process to form a paste. With the machine running, pour in the remaining oil in a slow, steady stream until all ingredients are well-combined. Cover with plastic wrap and refrigerate until needed.