Burrata with blood orange, chilli & hazelnuts

Make it stand out

A very pretty dish that works well as a starter or as part of a sharing feast. We serve variations of this dish in the restaurant every year - its hard to beat.

Serves 2

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.