Latvian garlic rye bread sticks with cheese dip (Ķiploku grauzdiņi)

1. Cut the rye bread into slices about 1.5 cm thick, then cut the slices into 1.5 cm wide sticks.

2. Heat the oil in a large frying pan and fry the bread sticks in batches, turning often, for 4-5 minutes until crisp outside and still slightly soft inside; drain on kitchen paper.

3. Crush half the garlic to a paste with a pinch of salt and toss the still-hot sticks with it in a bowl so they're evenly coated.

4. For the dip, finely grate the cheese and mix it with the mayonnaise, the remaining crushed garlic and a little sunflower oil until creamy and dippable.

5. Spoon the dip into a small bowl and chill for 10 minutes so the flavours come together.

6. Serve the sticks warm with the cheese dip.

Tip: A classic bar snack in Latvian pubs – just as good with a soft drink or alongside soup; the caramel notes of dark rye bread and the garlic are what make it.