Burrata

Temper the burrata from the fridge 30 minutes before eating, place the burrata on its side and remove the very top to expose the inner curds. Make sure the curds do not leak out!

Nettle pesto

Bring a pan of salted water to a boil, blanch the nettles for 1 minute. Strain through a colander and submerge in ice water to stop the cooking process. Squeeze well them through a clean cloth. Pick the basil. Chop the basil and the nettles to aid the blender. In a blender jug, add the basil, nettles, olive oil and 3 ice cubes (to keep it cool and aid the emulsion).

Blend slowly to chop rather than blend smooth. Add the pine nuts and blend again. Fold through the finely grated parmesan for texture. Correct seasoning if needed.

Happy cooking, 

Adam