I gave some thought to what I like at parties, and narrowed it down to food and booze. Preferably food that can be eaten with one hand so that I don't lose track of my drink.
Bagna cauda is a classic, punchy Italian dip of garlic and anchovies in oil, served warm, with a selection of raw and lightly cooked vegetables. And as it happens, Diana Henry has recipes for it in a couple of her books. I used the one in Cook Simple, which is basic and classic, although I have subsequently read the recipe in A Change of Appetite, which uses milk and is thickened with breadcrumbs, and I actually think that one sounds even better.
We actually had it as a light dinner on a day when we needed a big hit of vegetables, and used raw baby fennel, red peppers, celery and radishes, and steamed carrots and cauliflower alongside some boiled eggs. Perfect.
|The lens got a bit steamed up - I didn't deliberately go for soft-focus.|