Taramasalata

Soak the bread in the milk for 10 mins, tossing a few times during soaking. Tip into a food processor with the cod’s roe, the juice of 1½ lemons and the garlic. Whizz to a rough paste. With the motor still running, slowly drizzle in the olive oil and sunflower oil, followed by up to 150ml cold water until smooth, thickened and emulsified. Season with salt and pepper, and taste for lemon juice, adding a little more if needed. Scrape into a bowl and top with the paprika. Serve with crudités and pitta. Store covered and chilled in an airtight container for up to three days.