Method

• Put the milk, wine, white garlic cloves and Black Garlic Paste in a small saucepan. Cook slowly on a low heat for 30 minutes until the garlic is soft.
• Add the drained anchovies. Cook gently for 5 minutes until the anchovies have dissolved into the milk. Remove the saucepan from the heat.
• Either put the contents of the pan into a food processor and slowly add the olive oil and reserved anchovy oil to the mixture or use a hand blender directly in the saucepan and slowly add the olive oil and anchovy oil. Once emulsified season to taste with freshly ground black pepper and keep warm.

To Serve: serve Black Garlic Bagna Càuda warm with a platter of blanched vegetables such as carrots, broccoli, baby leeks and asparagus, or tinned artichokes (drained) or BGK’s Black Garlic Savoury Biscotti to dip into the sauce.

Top Tip: use a small fondue set to keep the sauce warm.

*looking out for the MSC blue tick is a quick way of ensuring your seafood is responsibly sourced.