You can chop and change the root vegetables, but this is an excellent way of using up the odd swede or parsnip you may have. As you break open the crust of the burrata, its soft, almost-liquid centre flows on to the hot, roasted vegetables like a dressing. The sprinkling of toasted crumbs introduces a change of texture.
he oven is on, the scent of thyme, rosemary and garlic beckons. There are vegetables roasting – parsnips, carrots and beetroots; red and golden roots to be served straight from the oven with a cold, milk burrata to ooze over them.
I remove them to a serving dish while the juices are transferred to the hob to bubble over a high heat, thickening to a glossy, honey-like glaze. Their progress must be watched intently – they go from juice to toffee in the blink of an eye. Once edging towards the texture of jam, the juices are spooned over the pears, and serve with a jug of chilled cream.
leaves and thyme , season with salt and black pepper, coarsely ground, then toss everything together to evenly coat with oil and seasonings. When the vegetables are soft and sizzling, transfer to the serving plates, then nestle a whole burrata in each one. Break open the cheese and let the filling ooze over the vegetables. Scatter over the breadcrumbs to finish.Soft pears, giving and laden with juice, their cooking liquor scented with bitter marmalade and the sweetness of honey. They are best served warm or at room temperature, with cream or just their thickened, golden juice.Heat the oven to 200C/gas mark 6.
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