Burrata with pickled cherries and hazelnuts

Method

1. For the pickled cherries, mix the sugar, vinegar, 150ml water and a pinch of salt in a small pan over a high heat. Bring to the boil, then remove from the heat and add the sliced chilli and cherries. Set aside to cool and pickle – about 20 minutes.
2. Meanwhile, take the burrata out of the fridge to warm up slightly (see Know How). To make the dressing, heat the oven to 160°C fan/gas 4. Spread the hazelnuts over an oven tray and roast until golden (8-12 minutes, but check regularly). This will release the oil from the nuts giving lots of flavour to the dish. Cool, then roughly crush in a pestle and mortar – don’t make them too small and powdery.
3. Roughly chop most of the nasturtium leaves and flowers, reserving some for a garnish, then mix with the hazelnuts, olive oil, a pinch of salt and a grinding of pepper.
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4. To serve, drain the cherries and reserve the pickling liquid (see Don’t Waste It), then combine the burrata with the pickled cherries and chilli on a serving plate. Season the burrata with a pinch each of salt and sumac and some spoonfuls of the dressing. Finish with some whole flowers, leaves and a drizzle more olive oil.