This is another innovative recipe inspired by my visit to Granvia Uno in Madrid (see The Dracula). Unfortunately it involves peeling and seeding the tomatoes which is something I usually never do on principal – Life Is Too Short, and there is goodness in the skin. Nevertheless for this recipe it is essential – and it is worth it. It’s different, it’s intriguing, it’s got real flavour. For the quickest and easiest way to deal with the tomatoes go to this blog.

For two as a lunch, or four (or possibly six depending on the size of the burrata) as a starter


burrata with pesto and truffle honey

this is what it looks like served as a starter. You need to chop the tomato very fine

  • 1 burrata cheese
  • 2 really large tomatoes grown in a place with sun (ie not Holland). By using large tomatoes they will be quicker to peel
  • 4 tbsp pesto (ideally fresh if you can get it)
  • 2 generous teasp truffle honey (if you don’t have truffle honey you could substitute with a mix of good quality truffle oil and ordinary honey, but it will not be quite the same)
  • 4 tbsp olive oil
  • 4 teasp good quality balsamic vinegar
  • Smoked salt
  • Crusty bread (useful for mopping if this is a lunch) or mini breadsticks (if you are being smart and it’s a starter) to serve


  1. Peel, deseed and chop the tomatoes into small dice
  2. Drain the burrata and cut it into quarters (you include the slightly rubbery outer skin)  – place in the middle of the deepish plates you are going to serve this on. You may need to wedge the burrata with a little tomato to keep it in place
  3. Spoon the tomato around
  4. Pour the balsamic dressing over the tomato
  5. Spoon the pesto around the burrata
  6. Pour over the honey
  7. You can make this ahead of time to allow the flavours to all meld together.