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BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS

Burrata is one of my all-time favourite cheeses and makes a stunning starter. It is quite unlike any other cheese, with a mozzarella shell filled with creamy stracciatella. It used to be very difficult to get hold of, but it is now available from cheesemongers and some larger supermarkets (buy the best mozzarella you can find if not).

Serves: 4 as a starter

Preparation time: 15 minutes

Cooking time: 5 minutes

12 fresh padron peppers (approx. 60g in total)

splash of vegetable oil

4 × 100g or 2 × 200g balls burrata

1 tbsp extra virgin olive oil

FOR THE ROMESCO SAUCE

100g roasted red peppers, deseeded and skin removed, or piquillo peppers (from a jar or tin), drained and roughly chopped

50g flaked toasted almonds

3 tbsp olive oil

½ tsp sweet smoked paprika

2 tbsp chopped flat-leaf parsley

2 tsp tomato purée

splash of dry sherry

sea salt and freshly ground black pepper

To make the romesco sauce, place all of the ingredients in a food processor and pulse until you have a chunky paste. Season with sea salt and black pepper. Divide between four plates.

Heat a dry grill pan over high heat until smoking. Drizzle the padron peppers with a little oil and seasoning, then grill for about 5 minutes until lightly blackened.

If using small burrata balls, tear them over the romesco. If you’re using larger burrata, cut them almost all the way through then peel open and add half a burrata per portion, cut side facing up, to the romesco. Drizzle with olive oil and season well. Garnish with the grilled padron peppers and serve immediately.