Ingredients Jump to Instructions ↓

  1. jerusalem artichokes , peeled and steamed until tender

  2. cauliflower , cut into florets, some raw, the rest steamed until tender

  3. red peppers , raw cut into strips

  4. yellow peppers , roasted and skinned and cut into strips

  5. leaves white cabbage , some raw, some steamed until tender

  6. tender turnips , scrubbed and boiled until tender

  7. potatoes , peeled, boiled and cut into strips

  8. carrots , some raw and some steamed and cut into strips

  9. button onions , peeled and lightly boiled

  10. bulb fennel , some raw and some steamed or boiled, quartered

  11. globe artichokes , both prepared and served thinly sliced as a salad and also left whole and boiled

  12. 0baby leeks , washed and trimmed and boiled until tender

  13. courgettes , lightly steamed

  14. 150 ml olive oil

  15. 3-6 clove garlic , peeled and crushed to a puree

  16. 1 1/2 to 4 anchovy fillets , preserved in salt

  17. 1-2 heaped tbsp unsalted butter

  18. sea salt

  19. 1/2 tomato , peeled and chopped

  20. 2-3 tbsp single or double cream

  21. crusty bread , to serve

Instructions Jump to Ingredients ↑

  1. Place the prepared vegetables on a large platter.

  2. In a small heavy-based saucepan heat the olive oil. Add the garlic and cook, stirring, until softened and fragrant, making sure that the garlic does not burn.

  3. Add the anchovies and reduce the heat. Cook slowly, stirring, until the anchovies have dissolved into the oil.

  4. Stir in the butter and season with salt, bearing in mind the saltiness of the anchovies.

  5. Add the tomato and cream, stir and heat through briefly.

  6. Serve at once with the vegetables for dipping, keeping the dip warm over a night light or in a fondue pot over a flame.


Send feedback