BAGNA CAUDA

SERVES 6 AS A STARTER

Bagna cauda is a classic northern Italian dipping sauce. It’s delicious served warm with seasonal vegetables, but is just as good with grilled fifish and steak. The anchovies act as a beautiful salty seasoning when melted among the olive oil.

90g good-quality anchovy fifillets,

including oil 3 garlic cloves, crushed

cup (60ml) extra virgin olive oil 40g unsalted butter, chopped 150ml pure (thin) cream Best available seasonal vegetables (we used baby carrots, mixed radishes, tomatoes, beans, baby turnips, radicchio, endive, cucumbers, celery hearts and sugar snap peas) and good-quality softened butter, to serve

Place anchovies and oil, garlic, olive oil and butter in a small saucepan over low heat. Cook, stirring occasionally, for 20 minutes or until anchovies have melted. Increase to a simmer, then remove from heat and gradually whisk in cream until well combined. Stir through a large pinch of freshly ground black pepper.

Place bagna cauda in a serving bowl. Serve with vegetables and butter.