For the bagna cauda

  • 125g tinned anchovies
  • 9 cloves of garlic, peeled
  • 250ml milk
  • 3 egg yolks
  • 30g Dijon mustard
  • 1 lemon, juiced and zested
  • 225ml olive oil
  • 225ml vegetable oil

For the broccoli

  • 500g tenderstem or purple-sprouting broccoli
  • 100g hazelnuts
  • 100ml olive oil
  • 1 tbsp parmesan cheese
  • 4 smoked or fresh anchovies


  1. 1

    In a pan, simmer the anchovies with the garlic and milk over a low heat until nearly dry and the garlic is soft. Allow to cool, then transfer to a blender and blitz to a purée.

  2. 2

    Add the egg yolks and mustard. Blitz again, until smooth. Add the lemon juice and zest, and season with a little salt and pepper.

  3. 3

    Slowly add the olive and vegetable oils. It will emulsify like a mayonnaise, but will have a creamy consistency from the milk.

  4. 4

    Blanch the broccoli in boiling salted water for 1 minute, then refresh in iced water.

  5. 5

    Sauté the broccoli briefly in a pan with a little olive oil. Meanwhile, cook the hazelnuts in the remaining olive oil and a little salt until they turn a dark golden colour. Remove with a slotted spoon.  

  6. 6

    Transfer the broccoli to serving plates, sprinkle over the hazelnuts, spoon over the bagna cauda and sprinkle over the parmesan. Finish each dish with an anchovy.

Nutritional Details

Each serving provides
  • Energy 5259kj 1256kcal 63%
  • Fat 125.3g 179%
  • Saturates 16.3g 82%
  • Sugars 5.2g 6%
  • Salt 3.8g 63%

% of the Reference Intakes

Typical values per 100g: Energy 1524kj/364kcal

Each serving provides

7.4g carbohydrate 7.2g fibre 21.1g protein

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