Whipped Bean Purée, Chilli Oil, Coriander
A smooth warm purée finished with two oils and a handful of coriander, served with toasted bread cut for scooping.
A dip is the first thing a table eats and the first chance to set a standard. This one is passed rather than blitzed, which is the difference between smooth and merely fine.
The chilli oil is there for colour and a low heat that arrives late; the herb oil keeps it from reading as heavy. Bread is cut thick and toasted hard so it can carry the weight.
