Burrata with pickled cherries & mint

Cherries always remind me of visiting our allotment with my grandfather when I was a kid. It was a magical place where we grew all kinds of soft fruits – currants, gooseberries, strawberries – as well as apples, plums and cherries. We used to pick the cherries and eat them for breakfast, as well as making jam or even making nalewka (a very strong, sweet spirit). A quick pickle method is always useful in summer. Here pickled cherries cut through the creamy buratta perfectly, making this a special seasonal dish to start a meal. If you double the quantity, you can use pickled cherries in salads too – just keep them covered in the fridge.

Serves 2–4

• 2 burrata, at room temperature
• 120g/4oz cherries
• 90g/3fl oz rice or white wine vinegar
• 60g/2oz  demerara sugar
• 30g/1fl oz water
• 3 tablespoons olive oil
• Handful mint leaves, picked, to serve

Stone the cherries, cut them in half and transfer them to a small bowl.

Place the vinegar, sugar and water in a small pan and bring to the boil. Once the liquid is boiling, remove from the heat and pour over the halved cherries. Leave to one side for 30 minutes to allow the cherries to absorb all the flavour of the pickle.

Drain the burrata. Depending on whether you are serving 2 or 4, tear each burrata into two and place in the centre of 4 small plates (if you’re serving 2, leave them whole). Spoon the cherries and some of the pickling liquid round the plate then drizzle with olive oil.

Finish each plate with a scattering of sea salt, freshly ground black pepper and a few mint leaves.

Note: you can use the leftover pickling liquid in salad dressing; just mix it with olive oil. You can also reheat it and pour over another handful or two of cherries if you like.