Burrata is a delicate, yet thick and creamy cow’s milk cheese. The simplest pairings stand out, but this combination of sweet, warm peaches and basil will have your taste buds dancing. 

Serves 4

Prep time: 5-10 minutes

Cook time: 10 minutes

Ingredients

• 1 tbsp olive oil
• 4 flatbreads or pita pockets
• 2 peaches, pitted and cut into wedges
• 2 burrata balls, torn
• 2 handfuls of basil leaves
• 1 tbsp balsamic glaze
• Sea salt

Method

Heat a griddle pan or flat grill plate. Add the olive oil in small batches as you heat, to coat the pan. If using store-bought flatbread, then toast on the grill plate to warm. 

Place the beaches, flesh-side down, on the griddle pan or grill plate and cook for 1 to 2 minutes on each side. Season with salt as the peaches cook. 

Spread the warm flatbreads with torn burrata and top with basil leaves and the warm peach wedges. Add a drizzle of balsamic glaze before serving. 

If you can’t find pomegranate juice, then just use another orange or lemon, but the pomegranate juice adds a great colour. 

Makes: 8 jars

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 4 cups (900g) plain (or vanilla) thick yoghurt
• ½ cup (40g) chopped pistachios

Rhubarb

• 2 cups (225g) rhubarb, leaves trimmed
• ½ cup (120g) caster sugar
• Finely grated zest and juice of 1 orange or lemon
• ¼ cup (60ml) pomegranate juice

Method 

Preheat the oven to 180°C. 

Cut the rhubarb into 1-inch (2.5cm) pieces and place in a small baking dish. Add the sugar and mix to coat the rhubarb. Add the zest and juices, cover with foil and roast for 15 minutes. Uncover, stir and roast for another 5 minutes to reduce the syrup. Remove the rhubarb from the oven and stir, pressing some of the rhubarb pieces with the back of the spoon to mash and soak up the liquid. Let cool and then transfer to a jar and store into the refrigerator for up to 2 weeks.

Fill 8 individual jars half full with thick yoghurt. Add a spoonful of the rhubarb, then finish with a sprinkle of pistachios. 

A Dutch baby falls somewhere between a pancake and a Yorkshire pudding. It’s a great alternative to pancakes as it cooks in the oven and saves you time standing over the stove flipping them. I love this because I always have some berries in the freezer so it’s easy to whip up. Serving the Dutch baby straight from the skillet creates a beautiful rustic touch for your brunch table. 

Serves: 4

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients

• ¾ cup milk
• 3 eggs
• ¾  cup all-purpose flour
• 2 tbsp superfine sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp finely grated lemon zest
• 60g unsalted butter
• 1 cup frozen blueberries
• 2 tbsp confectioners sugar, for dusting

For serving

• Maple syrup
• Whipped cream  

Method

Preheat the oven to 220°C.

Using electric beaters, beat the milk, eggs, flour, superfine sugar, vanilla, salt and lemon zest together in a large bowl for 2 to 4 minutes until the mixture is well combined and frothy. (This step also works well in a blender. Simply add the ingredients and blend on high for 20 seconds.)

Place a 30cm cast-iron or ovenproof skillet on the stove over medium to high heat and add the butter and half of the frozen blueberries. Let the butter fully melt and the berries heat through and start to soften. Once the butter has melted, pour the batter into he skillet and quickly transfer to the middle shelf of the hot oven. Bake for 15 to 20 minutes until deep brown and puffed up. Don’t be tempted to open the oven during the first 15 minutes as this can cause your Dutch baby to deflate. 

Carefully remove the skillet from the oven, scatter over the remaining blueberries and dust with confectioners sugar. Take the skillet straight to the table and serve your Dutch baby with maple syrup and whipped cream.