Which sounds like it should be an Ibizan hotspot but apparently isn't.
Anne makes all sorts of dips for our delectation - including goat's cheese; spicy red pepper; aioli and, of course, baba ganoush (can you do the fandango). Bagna Cauda has always been the one I've liked least - far too astringent for my feeble palate - and has usually had me up in a trice thrumming up a little marie rose sauce to dip my carrot in - "and bid him whip concupiscent curds in the kitchen".
However, last night she tried a recipe from Heston Bloominghell - a large leap of reconciliation for her - and it was so soft and gentle and scrummy that I ate it all up and left my mayonnaise/tommy sauce stand-by to congeal at the edges.
Not bad for a bloke named after a service station on the M4...
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About Me
- Gary
- In my twenties I was a failed poet. In my thirties I wrote a book on gambling which was very nearly published. In my forties I wrote a small book about moving from London to Shropshire, which remains unpublished. Into my fifties and the quest continues...
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