Bagna Cauda

Name: Bagna Cauda
Ingredients: 8 large garlic cloves, peeled; 300ml whole milk; 100g jar of anchovies in olive oil; 75ml extra virgin olive oil; 30g butter, at room temp, cubed; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 200g purple sprouting broccoli; 2 tbsp olive oil; 2 medium carrots, peeled and cut into batons; 2 heads red chicory, leaves separated; 1 baguette, sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Seasonal Snacks

By Gabriella English

Published 2026

About

This one is for anyone who, like me, loves bold flavours. Anchovies and garlic melt together to create a deeply savoury dip, the perfect foil for some crunchy seasonal veg or some bitter radicchio.

Ingredients

for the bagna cauda:

8 large garlic cloves, peeled
300ml whole milk
100g

Snack
Fish course
Pescatarian
February

Method

Preheat the oven to 220°C/200°C fan.

Put the whole peeled garlic cloves into a small saucepan with the milk. Bring to a simmer, then turn the heat to medium-low and cook for 20 minutes, stirring occasionally, until the garlic cloves are soft.

Meanwhile, put your broccol