• 1 small can anchovy fillets, drained
• 3 plump garlic cloves, peeled
• 10 pitted black or

Chop the anchovies finely with the garlic, olives and dried tomato, if using. Mix with the olive oil in a small heavy saucepan. Add the herbs and heat gently. Transfer the oil to a flameproof casserole, fondue pot or hotpot, set over a table candle or spirit burner. Thread the vegetables on to wooden skewers or satay sticks, and let each person cook their own in the oil when it comes to boiling