MMM CANADA

In a large mixing bowl whisk flour, sugar, baking powder and salt for approximately one minute to combine well.

In another bowl whisk eggs lightly and add vanilla, milk and melted butter. (Do not worry if butter solidifies a bit — just whisk everything together.)

Stir butter mixture into the flour mixture until just combined — batter will be thick.

Spoon batter into a buttered 10” round or square cake pan lined with parchment paper. Bake in a preheated 350F oven 20 to 25 minutes or until cake springs back when touched gently in the centre. Cool on a rack.

Reserve some uncooked berries for the top of cake and place remaining berries, sugar and maple syrup in a large saucepan. Bring to a boil. Cook gently 5 to 10 minutes or until berries are just softened and lots of juice has formed. Cool. Whip cream to soft peaks. To serve, place cake on a serving platter with bottomside of cake up. Spoon over about two thirds of the berries and juices. Top with half the cream and some uncooked berries. Serve with remaining sauce and cream.

Halibut, cod or haddock will work well in this recipe. Serve over mashed potatoes or mashed cauliflower.

Rub olive oil and salt into fish. Refrigerate until ready to cook.

Prepare sauce. Cook olive oil with garlic gently for about one minute until fragrant but not brown. Add chile flakes, salt and tomatoes. Bring to a boil. Cook 5 minutes or until some of the cherry tomatoes start to split and some are still whole but starting to collapse — smash them gently with the back of a wooden spoon if necessary. The tomato juices will form a

Burrata is a rich, buttery Italian fresh mozzarella cheese filled with cream. I used Ontario-made Bella Casara Burrata from Quality Cheese. You could also use fresh mozzarella, ricotta or goat cheese. Serve with crusty bread. Drain burrata and reserve. Combine olive oil with balsamic vinegar, garlic, salt and basil if using. Combine with cherry tomatoes.

Arrange burrata on a (white) serving plate. Cut into four pieces and arrange in centre. Spoon tomato salsa around and on top of cheese. Sprinkle with chilies and a little sea salt.