Try our recipe for creamy bagna cauda, an Italian anchovy sauce. To make this, anchovies and garlic are cooked together in anchovy oil, before whisking together with double cream.

Looking for more dip ideas? Check out our aïoli, hummus, baba ganoush and plenty more.


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


  • 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.


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