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Bagna cauda

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  • 125ml/4fl oz extra virgin olive oil
  • 4-5 cloves of garlic, peeled and crushed
  • 12 anchovies preserved in olive oil, drained and chopped
  • 120g/4oz unsalted butter, cut into cubes

To serve

  • Selection of raw vegetables such as fennel, cauliflower, endive, celery, peppers and courgettes, cut into bite-sized pieces