15 cloves garlic
3 cups extra virgin olive oil
6 anchovy fillets
1 red chilli, finely diced
1 teaspoon dried chilli flakes
fresh vegetables and toasted bread, to serve


1.Quickly blanch the garlic cloves in boiling water to make them easier to peel.
2.Peel and slice in half.
3.Return to the blanching water and cook for 45 seconds then remove with a slotted spoon and drain.
4.Place the olive oil in a pot over a low heat.
5.Add the garlic and leave to cook for 1 hour.
6.Add the anchovies and the fresh and dried chillies and cook for a further 45 minutes.
7.Use a fork to mash the garlic, anchovies and chilli into the oil.
8.Serve the oil warm with a generous selection of fresh vegetables and toasted bread.
9.The bagna cauda can also be eaten with pasta and any leftovers can be frozen if kept in a well-sealed container.

Recipes, food styling & photography Jane Lyons & Will Bowman

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