Bagna cauda

  • serves 8 as a starter
  • A little effort

This warm anchovy and garlic-based dip from Piedmont makes an easy starter or a brilliant sharing platter to serve with drinks. It's a brilliant way to use up that tin of anchovies lurking in your cupboard.



  • cauliflower 1 small, broken into florets
  • olive oil
  • kohlrabi 1 small, peeled and cut into wedges
  • lemon squeeze of juice
  • carrots 3, cut into long batons
  • celery 4 sticks, cut into long batons
  • red chicory 2 heads, hearts halved
  • anchovies tin or jar in extra virgin olive oil
  • butter 50g
  • garlic 10 cloves, crushed
  • double cream 3 tbsp
  • sourdough 4 slices


  • Step 1

    Heat the oven to 220c/fan 200c/gas 7. Spread the cauliflower out in a shallow baking dish. Pour over 1 tbsp olive oil, season and roast for 20-25 minutes, stirring once.

  • Step 2

    Drop the kohlrabi wedges into boiling water and blanch for 3 minutes. Remove, run under cold water and drain. Toss in a little lemon juice. Arrange all the vegetables on a platter or board, leaving space for the bread and sauce.

  • Step 3

    Tip out the oil from the anchovies into a jug and top up with olive oil to make 150ml. Heat the butter and oil together in a saucepan. Add the garlic and anchovies and cook over a low heat for 5 minutes. When the anchovies have all melted and the garlic is very soft, slowly whisk in the double cream to make a sauce and keep warm.

  • Step 4

    Season with black pepper. Meanwhile, toast the sourdough, cut it into chunky soldiers and add them to the platter. Transfer the warm sauce to a serving dish, put it on platter and serve straight away.

Nutritional Information

  • Kcals 363
  • Fat 29.9g
  • Carbs 15.8g
  • Fibre 5.3g
  • Protein 6.7g
  • Salt 1.1g