Burrata with chargrilled grapes and basil


If you can’t get hold of burrata, use buffalo mozzarella instead. This is enough to serve six as a generous first course, or as a light lunch with some crusty bread to mop up the dressing.


 300g seedless red grapes
2 tbsp valdespino (or other top-quality sherry) vinegar
3 tbsp olive oil
1 garlic clove, peeled and crushed
1½ tsp soft dark brown sugar
1½ tsp fennel seeds, toasted and lightly crushed
Flaky sea salt and black pepper
12 18cm-long wooden skewers
3 balls burrata (or buffalo mozzarella; 600g net weight)
6 small sprigs red or green basil, to serve


Put the grapes in a medium bowl with the vinegar, oil, garlic, sugar, a teaspoon of fennel seeds, a quarter-teaspoon of salt and plenty of black pepper. Using your hands, toss to coat, then set aside to marinate for half an hour (or even longer, especially if you want to prepare the grapes ahead of time). Skewer six or seven grapes on to each stick, and reserve the marinade – you’ll need it for serving.

Put a ridged griddle pan on a high heat and ventilate your kitchen. Once the pan is good and hot, grill the grape skewers in batches for two to three minutes in total, turning them over halfway through. Remove from the heat and keep warm while you griddle the remaining skewers.

To serve, tear each ball of burrata in two and put one half on each of six plates. Arrange two grape skewers per portion, so they’re leaning against half-cheeses, then spoon a teaspoon and a half of the reserved marinade over each portion. Sprinkle over the remaining fennel seeds, garnish each plate with a sprig of basil and serve.