Parmesan waffles with confit tomatoes and burrata

Serves 4

— knob of butter or olive oil,

to grease the waffle irons

— 200g gluten-free

wholegrain flour

— 2 tsp gluten-free

baking powder

— 1egg

— 180ml milk or milk alternative

— 60ml olive or rapeseed oil — 2 spring onions, finely sliced — 150g Parmesan, finely grated

To serve

— 1 ball of burrata, quartered — generous dollops of confit tomatoes (see recipe opposite) — several sprigs of fresh thyme, leaves picked — drizzle of maple syrup Begin by measuring out the ingredients for the waffles.

Allow the waffle irons to heat up. Brush generously with butter or oil.

Combine the flour, baking powder and several turns of freshly ground black pepper in a large bowl. In another bowl, combine the egg, milk and oil, then gradually add the wet ingredients to the dry.

Stir thoroughly, then fold in the spring onions and Parmesan and spoon half of the mixture into the waffle iron.

Cook until golden and crisp. You can keep the waffles warm in the oven (preheated to 150C/130C fan/gas mark 2), while you make up your second batch.

Serve the waffles topped with the burrata and 1-2 generous spoonfuls of confit tomatoes. Scatter over the thyme leaves and finish with a little drizzle of maple syrup and extra black pepper.