Bruschetta with burrata, onion jam and toasted hazelnuts

This recipe serves two but you can easily double it if you’re cooking for four.

45 MINUTES + COOLING

SERVES 2 | A LITTLE EFFORT

coppa (capocollo) 100g, thinly sliced

burrata 250g ball

figs 2 runny honey a drizzle

thyme a couple of sprigs

ciabatta cut into 11/2cm slices and toasted

hazelnuts 20g, toasted and chopped

basil a small bunch, torn

extra-virgin olive oil for drizzling

pickled onions 20g

balsamic vinegar for drizzling RED ONION JAM

red onions 500g, thinly sliced

olive oil 2 tbsp

caster sugar 85g

red wine vinegar 50ml

port 50ml

1 To make the red onion jam, cook the onions in the oil with a pinch of salt for 10 minutes, covered, until beginning to soften. Tip in the sugar and cook for 10 minutes more, covered, until really soft. Pour in the vinegar and port, and gently simmer for 10 minutes until the onions are jammy. Leave to cool – it will make more than you need, but will keep for a month in the fridge in a sterilised jar.

2 An hour before serving, remove the coppa and burrata from the fridge to come to room temperature. Heat the oven to 200C/ fan 180C/gas 6. Roughly tear or chop the burrata.

3 Quarter the figs lengthways and drizzle with honey. Scatter with the thyme, some black pepper and a pinch of salt, then put on a baking tray and warm through for a few minutes in the oven.

4 Spread the ciabatta with some onion jam, then top with the burrata, hazelnuts, basil, a little more pepper and a drizzle of extra-virgin olive oil. Spoon over the warm figs and any juices. Arrange on a tray with the coppa and pickled onions on the side, and drizzle with balsamic vinegar just before serving.

PER SERVING 956 kcals | fat 66.4G saturates 26.1G | carbs 80G | sugars 19.6G fibre 6.5G | protein 38G | salt 4.2G

Born in Sassari, Sardinia, Antonio Favuzzi (known as ‘Lello’) learned to cook in his parents’ kitchen. He realised he wanted to be a chef when a catering college visited his school, and he worked at top hotels and restaurants in Italy before opening Santini in Milan with a small team of chefs. In 2003, he began working as sous chef at Alan Yau’s Anda in Marylebone, and worked at several London establishments before moving to L’Anima in 2008, where he was part of the opening team. He eventually went from sous chef to executive chef at L’Anima Café. In March 2019, Lello became head chef at Mortimer House Kitchen in Fitzrovia, creating a menu that celebrates the bold flavours of Italy, with inspiration from the Middle East. mortimerhouse.com