this dish was inspired by a menu item at nopi – burrata, blood orange and coriander.
burrata is a wonderfully decadent type of mozzarella – a mozzarella pocket encloses a silky mix of mozzarella pieces and cream so that when you cut it open, it slowly and silkily oozes over the plate. it has to be eaten when it is very fresh and has a light creaminess that feels incredibly indulgent.
in this dish i mixed slices of blood orange and fennel together and topped this with some burrata (for a starter i used half a ball per person, as we were following it with a rich main course) which was sprinkled with lightly crushed toasted coriander seeds (the orange flavour of the spice brings everything together) and a sprinkling of my smokey lapsang souchong and lavender salt. a final drizzle of olive oil and some dressed watercress on the side were the finishing touches.
i loved this so much i made it two nights in a row and am already planning when i can do it again. if you’re struggling to find burrata i got mine from natoora.