Bagna cuda with witlof and fennel

Serves 6 Prep time 10 mins, cook 10 mins This traditional hot anchovy dip is sublime served with cold, crisp vegetables and crusty bread on the side. You can serve it with all kinds of vegetables, raw or steamed.

Process oil, butter, anchovies and garlic in a blender until smooth, then transfer to a saucepan and stir occasionally over low heat until garlic is soft and mixture splits (8-10 minutes). Season to taste and serve warm with witlof, fennel, fennel fronds, olives and bread on the side.