Burrata with Black Garlic Emulsion, Crispy Capers, Parma Ham Crumb, Pickled Rhubarb, Dill Oil & Fennel Seed Crostini

Burrata is one of my favourite things on the planet and my recipe for this sharing starter includes some of my favourite flavours and textures. 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.

(Serves 4 - £2.37 per portion)

1. Slice half a loaf of ciabatta into 1cm slices at an angle. Place on a baking tray with a good drizzle of olive oil, a sprinkling of sea salt flakes and 1 tsp of fennel seeds. Bake at 140C fan/160C for 15-20 mins until evenly golden and crisp. While they are still warm, rub half a clove of garlic over each crostini and set aside.
2. For the pickled rhubarb, chop some rhubarb into matchsticks and pour over 3 tbsps of red wine vinegar, 1 tsp of sugar and a sprinkling of salt. Set aside for 30 mins to pickle slightly.
3. Gently fry a finely chopped shallot in a small saucepan until softened. Add 4 roughly chopped black garlic cloves and fry for 10 mins until soft. Add 1 tbsp of Japanese rice wine vinegar, 1/2 tbsp of light brown sugar and 100ml of water. Simmer for a few minutes before adding 1/4 tsp of salt. Taste, adjust the seasoning and blend using a stick blender or small food processor until it reaches a puree consistency.
4. Put 30g of dill in a small blender with the juice of a lemon and 100ml of olive oil and some seasoning. Blitz until smooth.
5. Shallow fry 2 tbsps of capers in olive oil or vegetable oil in a small frying pan for 7-8 mins until puffed up and crispy. Leave to drain on kitchen paper.
6. Place 4 pieces of parma ham over a wire rack and bake at 160C fan/180C until crisp and golden. Set aside to cool and crumble with your fingers.
7. To plate, place the burrata in the centre of the plate, dot over the emulsion, arrange the rhubarb pieces and sprinkle over the capers and crumb. Drizzle over the dill dressing and serve with the crostini on the side.