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Baby vegetables with bagna cauda dressing
main courses | serves 68
1. Blanch the fresh vegetables in boiling water for 35 minutes then refresh in iced water. When cool, remove with a slotted spoon and place on kitchen towel to dry.
2. For the dressing, melt the butter and oil in a frying pan over low heat. Add the garlic and cook until soft. Using a slotted spoon, remove the garlic from the pan and place
in a mortar. Add the anchovies and capers and pound to a paste with a pestle. Stir the paste into the warm butter mixture.
3. Lightly drizzle the ciabatta with olive oil, scatter over salt flakes and grill on a hot griddle pan until golden.
4. Meanwhile, transfer all the vegetables to a large pan over a medium heat, pour over the bagna cauda and toss until warmed through. Season to taste and serve on a platter with warm toast.
Per serving 384 cals, 28.6g fat (6.8g saturated), 11.5g protein, 17g carbs, 5.3g sugars
Recipe Sue Fairlie-Cuninghame
Photo David Loftus
from Issue 16
ingredients 140g baby asparagus
100g baby brussels sprouts
200g baby courgette
160g baby fennel
150g broad beans
250g baby leeks or spring onions
100g purple sprouting broccoli
160g sugar snap peas
1 ciabatta loaf, sliced, to serve
3 cooked artichokes (optional), halved
Bagna cauda dressing
40g unsalted butter
120ml extra-virgin olive oil, (new seasons, if available)
34 garlic cloves, sliced
23 tbsp vinegar-cured capers, drained