60 The Times Magazine
- Add the garlic cloves, wine and
milk to a small pan. Cook slowly
for 20 minutes on a low heat,
until the garlic is very soft. Drain
the anchovies and reserve the oil.
Place the anchovies in the pan with
the cooked garlic, wine and milk.
Cook gently for 5 minutes, until
the anchovies have melted. Using
a stick blender or mixer, slowly
add the olive oil and the anchovy
oil. Once emulsified, place back in
the pan and keep warm. - To serve, place a warm bowl
of bagna cauda in the middle of
a platter of blanched vegetables.
CRAB AND FENNEL
Serves 4 as a starter
- 1 large head of fennel, finely
chopped (keep the fronds
for garnish) - 1 head of radicchio,
finely shredded - 100g wild rocket, finely chopped
- 1 tbsp olive oil
- Salt and pepper
- About 350g crabmeat,
a mix of white and brown - Juice of half a lemon
For the aïoli
- Half a clove of garlic
- Sea salt
- 1 egg yolk
- Juice of half a lemon
- 75ml olive oil
- To make the aïoli, crush the
garlic with sea salt to a smooth
paste using a pestle and mortar.
Add the egg yolk and lemon juice.
Slowly pour in the olive oil, using
the pestle to work in the olive oil
with the egg yolk and lemon to
an emulsified paste. Set aside. - In a bowl mix the fennel,
radicchio and rocket. Add the olive
oil, salt and pepper and 2 tbsp aïoli.
Check the seasoning. - Place the chopped salad in
the middle of a platter. Season the
crabmeat with salt and pepper and
a squeeze of lemon and place on the
salad. Finish with blobs of aïoli and
a few fennel tops as a garnish. n
Theo Randall at the
InterContinental, London W1
(020 7318 8747; theorandall.com)
See Christmas with Rahul, page 88