Bagna cauda and sweet vegetables

• 1/2 cup extra-virgin olive oil
• 5 cloves garlic
• 10 fillets anchovies
• 3/4 cup butter
• 1/2 head cauliflower, sliced, for serving
• 12 radishes
• 8 sticks celery

Place the oil, garlic and anchovies in a saucepan and cook until the anchovies have melted into the oil.

Whisk in the butter until silky.

Serve hot with the sliced vegetables for dipping.

TASTE'S TAKE

Bagna cauda means 'hot dip' in Italian. It is served in a similar way to fondue.