I was invited to a joyous meal at The Beckford Bottle Shop with old friends Chris and Inge. A generous bottle of St Véran 2020 was especially appreciated. The dish of burrata was our overall food favourite. It was served with sobrasada (a spicy chorizo type paste) and mojo sauce.

My memory of burrata is when it is served with blood oranges. No time to waste as the season will be over shortly.

If burratas cannot be found, use instead mozzarella softened with a little double cream.

2 tbsp olive oil
1 tbsp clear runny honey
Pinch of paprika or Aleppo chillies
½ small garlic clove, crushed
1 tbsp coriander seeds, toasted and coarsely crushed
4 burrata balls
A few basil leaves
Sea salt

Put the oil, honey, paprika (or chillies) garlic and a good pinch of salt into a small saucepan, Heat to simmering point. Remove from the heat immediately and leave to cool. Add the coriander seeds.

Carefully skin the oranges, removing all the pith, cut into rounds about 1cm thick, removing any pips.

Arrange the rounds on serving plates, Put a burrata ball on each plate, spoon over the sauce and decorate with a few basil leaves.