BBQ tomahawk with bagna càuda butter

Bagna càuda is a traditional Italian dip originating from the Piedmont region made with garlic, anchovies, olive oil and butter, typically served warm, to dip crunchy vegetables into. This version from Darren Robertson leans away from the traditional method by lightly toasting the garlic to add a caramelised note and serving it as a compound butter, rather than a warmed buttery sauce.