Sauce

Bagna Càuda

A Piedmontese hot dip of very soft garlic and dissolved anchovies in olive oil and butter, kept warm for dipping.

What you’ll need

• anchovies: 120 g
• garlic: 80 g
• olive oil: 180 ml
• butter: 60 g
• milk: 250 ml

How to make it

1. Peel the garlic, split the cloves lengthwise, and remove any green shoots. Put in the milk and simmer over the lowest heat for 15-20 minutes, until completely soft.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.