We love a warm dip, or rather, a hot bath (as the Italians call it) for dipping veggies. Heat anchovies, garlic and olive oil in a small saucepan until hot, and quickly whisk in chopped parsley and butter until the dip has thickened. Eat straight away with crunchy radishes, torn pieces of bread, slices of red pepper and blanched asparagus. Also try dipping light and crispy tempura vegetables.