Burrata with spring peas, broad beans & garden mint
Burrata with spring peas, broad beans & garden mint
Burrata is good for the soul.
This is a super simple dish where the ingredients speak for themselves, creamy fresh burrata with young sweet peas and broad beans and cooling mint dressing. This is perfect for a spring garden lunch. I love to add edible garden flowers such as borage, violas, and nasturtiums.
Serves 2
Ingredients
1x 125g burrata
250g fresh peas in their pods
250g fresh broad beans in their pods
8 sprigs fresh mint
50ml olive oil
1 lemon
Salt and pepper
+
To start
Pick the mint from the stalks, in a pestle and mortar place the leaves and grind into a paste, add a pinch of salt to help break down the mint. Slowly add the olive oil until a smooth green sauce, finish with a squeeze of lemon and season to taste.
Pod the peas and broad beans. In a pan of salted boiling water add the peas and broad beans and cook for 2 minutes until the peas and beans are soft and tender, drain the water and add the warm peas to the mint dressing. You might like to add more olive oil and lemon to your liking. Place the minted peas and broad beans in the centre of the plate and top with burrata, season with salt and pepper and another drizzle of olive oil. I like to garnish with garden flowers and
a few pea tendrils.
Joe Fox is the Executive Head Chef across Firmdale Hotels and oversees the menus at the six London brasserie-style restaurants and vibrant bars across the collection. He spent the past 20 years in British and European restaurants, ranging from Michelin-starred establishments to destination neighbourhood restaurants including Petersham Nurseries & Petersham Covent Garden, Launceston Place, HIX Soho and Townsend, the modern British dining room at Whitechapel Gallery.
Joe’s dishes centre around British seasonality. Not only does he support British farming and advocate low food miles but he believes that using produce at the height of its season is essential for the very best flavour. Joe is a big fan of traditional cooking methods and not overcomplicating the plate, resulting in his own modern take on classic British dishes. He credits his interest in cooking to his mother who was always hosting friends and family at home in Reigate, Surrey. Her enthusiasm and happiness in the kitchen were contagious and her love for bringing people together around the table attracted him to food.
