This dip has a garlicky white bean base, sharpened up with lemon zest and juice, made silky with extra virgin olive oil, mayo and ricotta and given a bit of grunt with garlic. Sea salt is non-negotiable here – those white beans like good seasoning!
INGREDIENTS
800 grams tinned cannellini beans, drained
1/2 cup ricotta
1/4 cup good quality mayo
2 tbsp extra virgin olive oil
2 cloves garlic, roughly chopped
finely grated zest of 1 lemon
1 tbsp lemon juice
sea salt and freshly ground black pepper
vintage cheddar, caramelised onion & rosemary oil Red Rock Deluxe Crisps, to serve
METHOD
Pop everything in the food processor and give a good whiz, scraping down the sides of the processor half way through. Store in a sealed container in the fridge for up to five days. Makes about 2 cups
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.