Bagna cauda (anchovy and garlic sauce)

Method

1. Put the halved garlic cloves in a small saucepan and pour over half the milk. Bring to a simmer and cook for 15-20 minutes.
2. Strain the garlic through a sieve and discard the milk. Return the garlic to the pan, pour over the rest of the milk, then bring to a simmer and cook for a further 20 minutes. 
3. Strain the garlic again but this time reserve the milk in a jug. Return the garlic to the pan, off the heat, then blend to a smooth paste with a stick blender, adding just enough of the reserved milk to create a creamy, not too runny sauce.  Return the pan to a low heat, then add the anchovies and walnuts and whizz again until smooth. (Alternatively, put the garlic in the small bowl of a food processor or mini chopper and whizz with just enough milk until smooth. Whizz in the anchovies and walnuts, then gently heat in a pan.)
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4. Stir in the melted butter and oil. The bagna cauda shouldn’t need much seasoning but taste it to see. Traditionally we eat it with vegetables such as peppers, fennel, roast onions, celery, jerusalem artichokes and cardoons. It’s also great with crudités, cubes of bread or boiled new potatoes.