WARM AUBERGINE, TOMATO & BURRATA

Make sure you use sweet, ripe tomatoes and firm aubergines in season for this recipe, then splash out on really good-quality, creamy burrata and you can’t go wrong.

Serves 4

l 3 aubergines, trimmed and sliced 1cm thick

l 4tbsp olive oil

l Sea salt

l 850g (1lb 14oz) heritage tomatoes, sliced 1cm thick

l 80g (3oz) rocket leaves

l 2 burratas (balls of fresh Italian cheese, from

supermarkets or delicatessens)

For the dressing

l 60ml (2¼fl oz) olive oil

l 1 banana shallot, peeled and finely diced

l 2 garlic cloves, peeled and finely diced

l 3 rosemary sprigs, leaves picked and finely chopped

l 40ml (1½fl oz) red wine vinegar

l ½tsp chilli flakes (optional)

l Freshly ground black pepper

Place a griddle pan over a high heat. Brush each aubergine slice with a little oil and sprinkle with salt. Lay a few of the slices, oil-side down, on the griddle, brush with a little more oil and sprinkle with a little more salt. Cook for 2-3 minutes each side, or until charred and soft. Repeat with the remaining slices.

Pour the oil for the dressing into a small pan and place over a medium heat for 2-3 minutes. It is hot enough when a piece of shallot added to the pan sizzles gently. Turn the heat off, then add all the shallot, the garlic and rosemary and mix well. Leave to sizzle gently for 2-3 minutes, then add the vinegar and chilli flakes, if using, and season with salt and pepper.

Layer the aubergine slices and tomatoes in a shallow bowl or on a platter. Drizzle each layer with a little of the dressing, then sprinkle with the rocket. Cut each burrata in half and place on top. Drizzle with the remaining dressing and serve.