Burrata with burnt peaches and basil

The fruit and herbs relax effortlessly into cold, creamy fresh cheese.

SERVES 2

 2 flat peaches or 1 large white peach, pitted and quartered

 4-5tbsp extra virgin olive oil

 6-8 basil leaves, largest leaves roughly torn

 20g shelled pistachios, roughly chopped

 Juice ¼ lemon

 125g burrata (a creamy Italian cheese)  Flaky sea salt and ground black pepper

1 Place a griddle pan or frying pan over a high heat and allow it to warm for 3-4min.

2 Brush the peach flesh with a little oil, then place on the pan and leave to colour for 2-3min. Use tongs to turn the peach segments and char any other cut surfaces, then transfer them to a chopping board. Chop into 1-2cm dice.

3 Put the diced peach into a mixing bowl. Sprinkle the basil leaves over the peach, then add 3tbsp olive oil along with the pistachios, lemon juice, a pinch of sea salt and a couple of grinds of black pepper, and mix well.

4 Place the burrata in the centre of a plate, using a sharp knife or scissors to open it up, then spread it out a little so that the middle oozes out.

5 Spoon the peach mixture over the top and drizzle with the remaining olive oil.