My feed at the moment is full of people happy that it’s officially “autumn” and therefore cosy food season. Don’t get me wrong, I love an apple crumble and roast dinner as much as anyone, but I for one and still clinging on to the last few remnants of summer. We enjoyed this al fresco during the heatwave weekend back in July which already seems like a lifetime ago, but for me, burrata is the ideal sharing starter at any time of year.

I’m obsessed with burrata. Truly obsessed. This is a super simple sharing starter which is either perfect to start a summery bbq feast or to be served as part of a larger mezze spread. We had ours with a dollop of pesto, some warm ciabatta, charcuterie and a simple rocket parmesan salad. With some chilled rosé this is my idea of summer food heaven.

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.

This recipe is a winner. The spiced marinaded lamb leg steaks are so flavoursome and tender and when combined with the salty, creamy whipped feta, zingy pine nut salsa, sweet roasted veg, juicy roasted tomatoes and fluffy flatbreads, it is a dish full of texture and flavour which feels like a real treat. It is my favourite type of food which can be piled high on a big platter and put in the middle of the table for everyone to help themselves.