A truly seasonal recipe. There’s nothing that looks and tastes more like Spring, and even makes your heart sing, than this burrata recipe! To be featured during this year’s Marylebone Food Festival from 26th April. Also very easy to cook, you just need these extra special spring ingredients of those freshest peas, broad beans and wild garlic.
Ingredients
1 Wiltshire Burrata
8 spears Asparagus, lightly cooked in seasoned water and cut into half.
30g Fresh Broad Beans, freshly shelled and lightly blanched in seasoned water.
40g Fresh Peas, freshly shelled and lightly blanched in seasoned water
20ml Lemon juice, freshly squeezed.
50 ml Extra virgin olive oil
A few gratings of lemon zest
Maldon sea salt to taste
Freshly ground black pepper to taste
8 Wild garlic leaves
Method
Drain and dry the burrata, tear into half and place on the plates to one side.
Season the vegetables and the wild garlic and lightly dress in extra virgin olive oil and lemon juice.
Place the vegetables neatly next to the burrata.
Drizzle extra virgin olive oil all over the burrata and the vegetables.
Grate a little lemon zest over the top of the burrata and vegetables.
Lightly grind extra black pepper over the burrata and the vegetables, and sprinkle with extra Maldon sea salt and serve.
From Notting Hill to Belgravia, we’re ringing in the New Year with good food, good wine and very good company. Choose your Cubitt local and see in 2026 your way.
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Your seat at the Cubitt Christmas table is waiting. You bring the good company - we’ll handle the rest.
This one’s got winter written all over it.
Ben Tish’s Shepherd’s Pie is rich, warming and just the thing for dark evenings and second helpings. Slow-cooked ragú with a splash of Rioja, topped with the cheesiest mash (Parmesan, Pecorino and Taleggio - we don’t mess around).
Comfort food done properly.
Read the full recipe at the link in bio.
