My name is Bethany and I am a hummus addict. When I say I could gallons of the stuff, I really do mean it and have come close on many an occasion. Google hummus recipes and you will be met with reems of versions using dried/canned/jarred chickpeas, but this is my version which works well every time. You really can top hummus with whatever you like, but I have started making this version in multiple forms lately and it really does make a great snack for a dinner party and looks lovely as part of a mezzo spread. Also, if you don’t have time to make your own hummus, just buy a good quality extra virgin olive oil version and make the toppings which takes 5 minutes.

The creamy richness of burrata means it can be paired with some very strong flavours. The black garlic emulsion is sharp and sweet with a deep smoky umami flavour which goes so well with the other elements of the dish. The crispy capers and parma ham crumb add texture and a moreish saltiness, the pickled rhubarb is sharp and zingy and the dill oil adds a lovely herby freshness and greenery to the plate. With some crunchy fennel seed crostinis to mop up all the goodness, this would be a lovely dinner party starter to share or as part of a sharing mezze meal.

For a special roast, why not try my recipe for this summery dish. I love any meal which involves lots of different dishes for everyone to dig in to. The flavours and textures here work really well together and the best part is, each component part can be made ahead which makes for easy entertaining when feeding a crowd. Just delicious.