• Peel the garlic.

  Tip: Don’t worry if you can’t get all the thin skin off – it will come off when you boil it.
  
• Add the garlic to a pot with plenty of water (about 2-3 cups) and bring to the boil. Reduce heat to medium-low and simmer for about 20 minutes.

  Tip: Boiling garlic mellows the strong smell.
  
• Drain the water, and then mash the garlic into a paste using a wooden spatula or fork.

  TIp: Make sure the garlic is well boiled, or it will be hard to mash.
  
• Add the anchovies. If they come in oil, add a bit of that too for extra flavour.

  Tip: The anchovies will dissolve as they cook, so no need to chop them.
  
• Add 100ml of olive oil and heat on a medium flame. Stir and break up the anchovies as they blend with the garlic paste. Once everything is combined, your bagna cauda is ready.
  
• Pour the dip into a bagna cauda pot (or a small bowl like ramekin if you don’t have one) and serve with your favourite veggies.
  

Vegetable Prep Tips:

• 
• Lightly blanch the asparagus with a pinch of salt for about 30 seconds in boiling water.

  (I prefer it with a little bite.)
  
• Carrots are packed with nutrients in the skin, so I usually leave it on. If you're aiming for a nice presentation, peel the skin lightly to show off the vibrant orange.
  
• Don’t wash mushrooms, just wipe them clean with a kitchen towel to avoid losing flavour.
  
• If your celery has tough strings, trim them off, and cut the stalks into easy-to-eat pieces.
  
• Cut the cucumber into bite-sized sticks.

  (The skin is nutritious, so leave it on, but you can peel it lightly for a neater look.)
  
• Deseed the capsicums and slice them into thin strips.
  
• Halve the radishes.
  
• Dip in and enjoy!