JARRED ASPARAGUS WITH BURRATA

SERVES 4 Bu alo burrata, 4 balls Jar of asparagus Chilli flakes, large pinch A lemon, zest only Mint, small bunch Parsley, small bunch Maldon sea salt Black pepper Extra-virgin olive oil A baguette METHOD Tear the burrata – which, though creamy, is 20% less calorific than cheddar and high in bone-building calcium. Divide it among the plates along with the spears then sprinkle with chilli, lemon zest and chopped herbs. Season with pepper, coarse salt and lots of olive oil. Serve with warm crusty bread, then go about your day with a spring in your step.