Burrata with Charred Peaches, Toasted Fennel Oil and Lavosh
There’s something nostalgic about this delicious combination – it’s like a savoury version of tinned peaches, cornflakes and milk. The excess toasted fennel seed oil is lovely on pasta, with fried eggs or in dressings.
Serves 4-6
Recipe by Jane Lyons
Photography by Josh Griggs
From issue #81
ingredients
125 grams burrata (you could also substitute with mozzarella)
Peaches ...
Method
Preheat the oven to 160°C fan bake.
Line a tray with baking paper.
Peaches: Place a large frying pan over a high heat. Add the peaches and fry for 2 minutes on each side before reducing the heat. Cook ...
