Bagna cauda

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

red peppers , raw cut into strips

yellow peppers , roasted and skinned and cut into strips

leaves white cabbage , some raw, some steamed until tender

tender turnips , scrubbed and boiled until tender

potatoes , peeled, boiled and cut into strips

carrots , some raw and some steamed and cut into strips

button onions , peeled and lightly boiled

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

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

0baby leeks , washed and trimmed and boiled until tender

courgettes , lightly steamed

150 ml olive oil

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

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

1-2 heaped tbsp unsalted butter

sea salt

1/2 tomato , peeled and chopped

2-3 tbsp single or double cream

crusty bread , to serve