Serves 6-8
200g garlic, thinly sliced
200g anchovies in oil, rinsed and drained
Handful of finely chopped walnuts
400g unsalted butter
Splash of double cream
Twist of black pepper
Mixed vegetable crudités, to serve
Half-fill a saucepan with water and bring to the boil. Place the garlic in the bottom of a Pyrex bowl that’s both large enough to hold all of your ingredients and the right size to sit over your saucepan, top with anchovies and walnuts and finally the butter and a splash of cream. Lower the heat and leave to simmer gently for about 1 hour until all the ingredients have dissolved into a seriously tasty sauce. Don’t be tempted to increase the temperature – heating it quickly will cause the mixture to split permanently. Season with black pepper.
Recipe extracted from At Home With Umami by Laura Santtini, published by Ryland, Peters & Small. Buy from the Times Bookshop for £17.99 (RRP £19.99), free p&p, on 0845 2712134; timesbooks.co.uk