main courses | serves 6–8

1. Blanch the fresh vegetables in boiling water for 3–5 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