Quick bagna cauda (anchovy dip)


Bagna cauda is an Italian anchovy dip, best served with lots of crunchy vegetables.


  • 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