By way of introduction, welcome to my new podcast series, one that will shine a light on plenty of the recipes that make a regular appearance at our table, from weekday suppers to weekend feasts. I’m introducing it to all subscribers (both free and paid) across this first month, before it goes behind the paywall, for those of you who support my writing and work here with a paid subscription. I’m hoping these episodes that give you, my dearly valued reader & listener, opportunity to cook alongside me - or at least have me in your ear - encourage confidence or spark renewed enthusiasm to try recipes old and new. I’ll chat through the method whilst I prepare each dish, with clear(ish!) instructions for you to follow in your own kitchen, all recorded live as I work through the recipe alongside our large kitchen workbench, with plenty of tips shared as I cook.
One piece of advice before we start: have to hand all the ingredients listed below, for ease of following along.
You will need (serves two)
One ball of Burrata
One decent sized avocado or half an extra large one
Around a dozen cherry style tomatoes, plus around 2 -3 larger varieties
A dozen pitted large kalamata olives
A small shallot
A bag of leaves - my preference here is for a mix of watercress, rocket and spinach but most varieties of lettuce will work here (save for Iceberg and bistro)
One thick slice of days old sourdough.
A stem of rosemary, needles removed and stem discarded
A sprig of basil - approximately 8 or so leaves
3 tbsp olive oil
salt flakes and milled black pepper
For the dressing
2 tbsp sherry vinegar
4 tbsp grapeseed oil or olive oil
1/2 tsp dijon mustard
One unwaxed lemon (only about a quarter of it is needed here)
salt flakes and milled black pepper
1 heaped tsp demerara sugar
You’ll need
A screw-top jar ie old jam jar or small kilner jar
Frying Pan
Sharp knife suitable for preparing vegetables
Burrata salad, dressed with a lick of sherry dijon vinaigrette & rosemary croutons