Snacks and sides

Bagna cauda

An addictive blend of olive oil, anchovies, garlic and butter. Dip in.
Bagna caudaBen Dearnley

This classic dipping sauce is traditionally served in a terracotta pot over a candle flame, but it also works at room temperature. Pour in a little milk to add creaminess, or for a modern twist, follow the lead of chef and writer David Tanis by adding a dollop of crème fraîche. As for things to dip, go for whatever suits the season – we’ve chosen roasted winter vegetables and bitter leaves.



1.Process oil, butter, anchovies and garlic in a blender until smooth, then transfer to a saucepan over low heat. Stir occasionally until the flavour of the garlic softens and mixture splits (8-10 minutes). Season to taste and serve with roasted vegetables, bitter leaves and crusty bread on the side.

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