Burrata, blood orange and hazelnut with pickled chilli

We find that burrata always goes down a treat, and this recipe is absolutely perfect for this time of year – not only because blood oranges are at their prime in terms of seasonality, but because as we approach Spring, it feels right to move to something fresh, cold and citrussy,’ say Lucy and Jemima. ‘The oranges are a perfect mix with the soft burrata and crunchy hazelnuts. It’s an easy recipe to whip up and if you flex your presentation skills, Mum is bound to be impressed!


    1 blood orange

    ½ small fennel

    1 ball of burrata

    1 tbsp hazelnuts, toasted

    Handful of seasonal salad leaves

    1 red chilli, thinly sliced

    1 tbsp cider vinegar

    1 tsp caster sugar 

    ½ tsp water

    Small bunch of either basil, oregano or dill

    Olive oil

    Sea salt and pepper


1.     Pickle your chillies by whisking together the vinegar, sugar and water then add the chilli slices and leave to one side.

2.     Thinly slice the fennel and place in a bowl of cold water with a squeeze of lemon, leave to one side.

3.     Take a sharp knife and slice off the skin of your blood orange, then thinly slice.

4.     Arrange the blood orange slices over a plate, scatter over the fennel slices and the salad leaves and place the burrata on top, tear slightly and drizzle with olive oil, season generously with salt and pepper. Finish with spooning over the pickled chilli, toasted hazelnuts and fresh herbs.