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)