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.
Extra, extra — this year’s olive oil is in. Hand-picked in Tuscany, pressed within hours and now pouring at your local Cubitt House pub. Used across our seasonal dishes and available to buy in-house, it’s well worth a taste.
We’re thrilled to be back at the @alfreddunhillpadelclassic for a second year with a Mediterranean-inspired menu cooked over an open fire. Think Grilled Prawns, Lamb Chops with Salsa Verde and more, all served up by @ben.tish and the Cubitt House team.
Proud to be part of a world-class padel tournament that champions great food, great sport and a great cause, supporting Laureus Sport for Good at the Hurlingham Club.
#AlfredDunhillPadelClassic #LaureusSportForGood #HurlinghamClub
The forecast? Sticky toffee, all year round. Some dishes are seasonal. For us this one’s just essential.
This one’s a postcard from Sicily. Grilled tuna, courgettes, lemon and coriander seeds.
Simple, seasonal and smoky from the grill. Inspired by spring on the island of Favignana.
#DishWithTish
Full recipe in bio.
Something new’s pouring in Chelsea. Introducing Bottles at The Builders — wine, food and good conversation in your favourite local.
We kick off on 28 April with @lucapassionevino and a night of Italian wines and paired snacks. Head to the link in bio to book your spot.
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10 Motcomb Street, Belgravia, London SW1X 8LA
Company No. 05399542
