Today’s recipe is inspired by the Guild of Food Writers Awards, which took place just over a week ago in London. I was judging, as I have done over the last 4 years, and as I have recently joined the Committee, I played my part in organising the event.
It was a brilliant evening, and you can find out the results here. One of the highlights was, for me, the catering, which was undertaken by Jane Baxter, who I think is one of the very best cooks in the country today. Usually, canapés leave me completely cold – I won’t touch them – but with Jane running the kitchen, I knew they’d be good.
The catering at the awards incorporates ingredients from the sponsors, with whom I had the pleasure of working buy generic cialis professional this year. One of the simplest canapés was my very favourite; Tenderstem, grilled on the Big Green Egg, with a bagna cauda dip. It was sensational.
Armed with a pack of Tenderstem in my goodie bag, I set about recreating this at home. Now, bagna cauda is a traditional Italian dip, served hot, which is made from butter, olive oil and anchovies. It is sublime. Looking for a quick lunch, I came up with this, which is essentially steamed Tenderstem with a hot bagna cauda dressing. It is lighter and uses less butter than bagna cauda, yet retains much of the flavour. And best still; this makes a delicious lunch in under 10 minutes from start to finish.