Vegetable Fondue


  • 1 small can anchovy fillets, drained
  • 3 plump garlic cloves, peeled
  • 10 pitted black or green olives
  • 2 pieces dried tomato (optional)
  • ¾ pt / 430 ml olive oil
  • sprig of thyme, rosemary or marjoram
  • 1 lb / 455 g mixed, prepared vegetables, chosen from cherry tomatoes, broccoli and cauliflower florets, courgettes, mushrooms, baby sweetcorn and mangetout.


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 point. Alternatively you could pile the vegetables on a platter, and let each person prepare their own sticks of vegetables.