This recipe from chef Lewis De Haas of Crispin who makes the sort of ingredient-led, colourful meals we all need more of.
Like us, he's passionate about championing small producers to get flavour at its absolute best. We've been drooling over the way he's been using our oil, so when he offered to share a recipe we could all do at home—we knew it would be a banger. And here we have it: simple, fresh, vibrant, indulgent—and completely dictated by what is currently in season.
Here's the method:
- Tear the burrata and pop it in a serving dish. Season with salt and black pepper.
- Combine the chilli, preserved lemon paste, dill and olive oil to make a dressing.
- Mix the chicory into the dressing and spoon over the burrata.
- With a small knife cut the top and bottom of the citrus fruit to give 2 flat edges. Then, slice around the fruit removing the skin and pith. Gently cut between the membranes to remove the segments.
- Put the fruit pieces over the burrata et voilà!
Ways to make it more your own:
Experiment with the kinds of citrus you add in there.
If you can’t get a hold of burrata—swap it for mozzarella.
You may also like...
Greek lemon & egg chicken soup
Called avgolemono (ah-vgo-le-mono), this Greek soup is a knock-out in the winter and can be made in less than 30 minutes. The combination of simply chicken broth, lemon, and egg makes a cream-like soup that’s easy to build upon with more vegetables and herbs, like winter cabbage, potatoes, carrots, and parsley. File this under peak nourishment. Are you feeling under the weather? Have this soup. Just had a baby? Have this soup. Trying to get pregnant? Have this soup. Not feeling great? Have...
Polyphenols in extra virgin olive oil. Everything you need to know.
There’s a lot of talk lately about polyphenols and the important role they play in our overall health. And while they exist in loads of plants, there are some powerful ones specific to virgin olive oils which help to explain why it's been considered a superfood since antiquity. Perhaps it’s spearheaded by a wider post-Covid health movement, or the “Zoe-fication” from new innovations and research in the nutrition space, or maybe it’s just that we’re forever chasing the fountain of youth… What...
Spinach and feta galette
It's pancake day, but we're making it Mediterranean style. This version goes green with spinach, courgette, and feta wrapped up in buckwheat flower with some drizzles of the good stuff. Just in time for Valentine's, fall in love with this gorgeous crepe from our favourite chef of the seas—Elleni Katalanos (the Green Greek Chef). Her thoughtful, colourful way of balancing nutrition and flavour never disappoints. They've been testing different styles in their kitchen this month, but this straw...