Recipes Philippa Davis
Introducing Philippa
Hello, I’m Philippa!
I’m Philippa Davis, an international private chef, food writer and presenter.
I grew up on a small farm in Dorset, where we grew all our own fruit and vegetables, reared
our own meat and even had a go at winemaking, although with varying degrees of success!
At 18, I moved to London to become a chef and worked at The River Café, Moro and
Lidgates the Butchers before becoming a private chef. For the past sixteen years, my work
has taken me all over the world, cooking everywhere from the Scottish Highlands to the
Caribbean. I write for The Field magazine and BBC Food and can occasionally be spotted on
the telly eating and chatting about food.
At the heart of everything I cook are incredible ingredients, which is why I’m so excited to
have teamed up with The Gay Farmer to create some delicious, seasonal recipes for you
using his extra virgin olive oils.
Enjoy!
Philippa x
Loaded White Bean Dip with Chorizo, Almonds and Pickled Onions
by Philippa Davis
Dips are great, but loaded dips? Now they are next level.
In this simple recipe creamy butter beans are blitzed with lemon, garlic and warming spices,
then generously topped with crispy chorizo, crunchy almonds, pickled onions and fresh
parsley. Finished with an extra drizzle of The Gay Farmer’s Picul extra virgin olive oil and
served with a handful of tortilla chips it’s the perfect way to begin a feast.
Serves: 6
Preparation: 10 minutes
Ingredients
For the white bean dip
1 × 570g jar Bold Bean Co butter beans
1 lemon, zest and juice
1 large tbsp tahini
2 small garlic cloves, peeled and crushed with a little salt
1 heaped tsp sweet paprika
1 heaped tsp ground cumin
3 tbsp The Gay Farmer Picul extra virgin olive oil
For the toppings
60g skin-on almonds, roughly chopped
120g chorizo crumb
20g flat-leaf parsley, finely chopped
4 tbsp Ottolenghi Hibiscus Pickled Onions
3 tbsp The Gay Farmer Picul extra virgin olive oil
To serve
1 x bag Blanco Niño tortilla chips
Method
1. Tip the butter beans and half the liquid from the jar into a blender. Add the lemon zest and
juice, tahini, garlic, paprika, cumin and 3 tablespoons of extra virgin olive oil. Blitz until
smooth and creamy, adding a little more of the bean liquid if necessary. Taste, check the
seasoning and spread the dip onto a large serving plate.
2. Gently fry the chorizo crumb in a pan over a medium heat until it releases its lovely red oil
and starts to turn lightly golden.
3. Scatter the almonds, chorizo, parsley and pickled onions over the dip, making sure to
distribute them evenly so everyone gets a bit of everything.
4. Finish with a generous drizzle of The Gay Farmer Picul extra virgin olive oil and serve
with plenty of tortilla chips.
Philippa’s tip
Don’t throw away the liquid from the butter bean jar! It is packed with flavour and is great
added to most soups, stews and casseroles.
Shopping note: The Gay Farmer’s Picul extra virgin olive oil, Bold Bean Butter Beans,
Ottolenghi Hibiscus Pickled Onions and all other ingredients can be sourced from Waitrose,
subject to availability.
