Bagna càuda

The Daily Telegraph - Saturday - - FOOD DRINK -

This in­ter­pre­ta­tion of bagna càuda is easy to whip up with store-cup­board in­gre­di­ents, mak­ing a great im­pro­vised starter. Serve it with a glit­ter­ing ar­ray of crunchy veg, which off­set its pun­gency, or try it with cold roast pork.

MAKES ONE GEN­ER­OUS BOWL, FOR SHAR­ING IN­GRE­DI­ENTS

10 gar­lic cloves, peeled

300ml whole milk 15 good-qual­ity, salt-packed an­chovy fil­lets, rinsed and finely chopped or good-qual­ity, jarred an­chovies in oil

25g un­salted but­ter

½ of a 400g tin of can­nellini beans, drained

1 tbsp dou­ble cream

3 tsp red wine vine­gar

2 tbsp ex­tra-vir­gin olive oil

Juice of ½ lemon cloves with 100ml of the milk, and soak for one hour. Dis­card the milk, and put the soaked gar­lic cloves in a saucepan.

Cover the soaked gar­lic with the re­main­ing milk and one ta­ble­spoon of wa­ter. Cook very gently, part­cov­ered with a lid, over a very low heat, for about 20 min­utes, un­til the gar­lic is soft enough to mush into the milk (but don’t mush them in now, as you will blend the dip later).

Add the chopped an­chovies and cook, stir­ring, un­til the an­chovies have dis­solved. Add the but­ter and stir un­til melted.

Trans­fer to a food pro­ces­sor and blitz with the drained beans, cream, vine­gar and olive oil un­til smooth. Trans­fer to a bowl and add the lemon juice and black pep­per to taste, and more olive oil, if you wish.

Serve warm, or at room tem­per­a­ture, with the pre­pared veg­eta­bles along­side.

Recipe from A Lot on Her Plate by Rosie Bir­kett (Hardie Grant, £25) bak­ing tray with bak­ing pa­per.

Toss the cashews with the cumin, Aleppo pep­per flakes, pome­gran­ate mo­lasses, oil, honey and salt in a bowl to com­bine.

Spread the sea­soned cashews on the pre­pared tray and bake for around 20 min­utes, turn­ing half­way through the cook­ing time, un­til they are golden.

Serve the nuts slightly warm or at room tem­per­a­ture.

The nuts will keep in an air­tight con­tainer in a cool, dark place for around one to two weeks.

Recipe from The Jewelled Ta­ble by Bethany Ke­hdy (Hardie Grant, £25)

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