Ingredients

2 125g burrata

100g of hodmedods lentils

100g wild garlic leaves

A few mint leaves

Juice of a lemon

tbl capers

80ml evoo

Introduction

This dish brings together simple flavours and local ingredients the burrata is made in Wiltshire from British cows from Deluca Mozerella, the wild garlic comes from Kent and the lentils are locally and organically grown from Hodmedods.

Method

Cool the lentils is boiling water for 15-20 mins until tender

Then drain but reserve a little if the cooking water

Gently warm the olive oil over a medium heat in a sauce pan then add the whole wild garlic leaves, it will look like a lot but they wilt down like spinach

When they just start to wilt add the lentils and a splash of the cooking liquid

Add the lemon juice and capers and warm through for 30 seconds

Tear in the mint and season well with salt and pepper

Divide between 2 plates with all the lemony oil

Place one burrata on top of the garlic and lentils

Season the burrata with salt and paper a a little olive oil and they are ready to serve

Rawduck and Little Duck

Celebrates local
Celebrates local