Philippa Davis is an international private chef and food writer (BBC Food, House & Garden, The Field magazine).
She has worked in London as a chef at Michelin starred The River Café and Moro restaurants and now travels the world cooking for a list of high-profile clients.
Philippa often returns home to North Dorset and is a big fan of The Book and Bucket Cheese Company!
"Well I had a lot of fun and enjoyment playing with your cheeses over the last week. They are really very impressive, so well made, balanced and characterful !
In fact I got so into using them I actually created more recipes than I intended by the end ! "
Hardy’s is our signature hard cheese. It has a nutty sweetness and is amazing shaved over salads, as part of a cheese board or in the pappardelle pasta recipe below created by Philippa Davis.
To Follow Philippa head to Instagram philippadavis_food
Pappardelle pasta with Cavolo nero, Hardy’s cheese, walnuts, nutmeg and cream
by Philippa Davis
Hardy’s, nutmeg and cream sauce
40g finely grated Hardy’s cheese plus a little extra for serving
120ml double cream
1 small lemon zested and juiced
1/4 nutmeg, grated
2 free range / organic egg yolks
60g roughly chopped lightly roasted walnuts
200g pappardelle pasta or tagliatelle
160g cavolo nero, stalk removed or kale leaves
1) In a large bowl whisk all the sauce ingredients together with a little salt and pepper to combine then leave to one side.
2) Bring a large pan of lightly salted water the boil and cook the pasta as per packet instructions, drop in the cavolo nero 3 minutes from the end of the pastas cooking time. Drain the pasta when cooked cooked.
3) Tip the drained pasta & cavolo nero onto the sauce and stir, leave for a couple of minutes for the sauce to absorb into the pasta then stir again and serve with a little extra grated nutmeg and Hardy’s cheese sprinkled on top.