Vegetable Fondue

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 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