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.
Proper birds, properly raised.
Meet the free-range Hubbard chickens from our new @nevillholtestate partnership. Slow-grown for depth of flavour and raised with the highest standards of welfare, they’re reared outdoors, mature with time and served with pride at Cubitt House.
From farm to pub.
We’ve partnered with @nevillholtestate in Leicestershire to rear our own heritage livestock – including Tamworth pigs and slow-grown Hubbard chickens – in a new Cubitt House collaboration rooted in flavour, welfare and provenance.
It’s about doing things properly, from countryside to city plate.
Whatever the weather, we’re still serving up the British classics.
Golden pie, buttery mash and proper gravy never go out of season.
Ready, steady, spritz.
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