SUNDAY LUNCH in the sun

Enjoy warm summer days in the garden with our leisurely weekend spread

TO START

Burrata with baby marrows and olives

Although this feels indulgent, it is a very simple throw-together dish and makes the most of fresh summer flavours.

Serves 6 • Prep 5 min • Cook 15 min

• 1 medium baby marrow and 6 baby baby marrows, sliced 2 mm thick or use 2 small)
• 2-3 tbsp light olive oil
• 3 tbsp extra virgin olive oil
• Zest and juice 1/2 lemon
• 2 tsp white balsamic or white wine vinegar
• 1/2 red chilli, finely chopped
• 2 x 150 g balls burrata or use good-quality buffalo mozzarella)
• 150 g frozen/fresh broad beans, blanched and podded
• 75 g Kalamata or other good-quality olives, pitted and sliced/chopped
• Handful fresh mint leaves, finely shredded
• Handful small basil leaves
• Focaccia/ciabatta, warmed, to serve

1 Lay the baby marrows on kitchen paper, sprinkle with salt, leave for a few minutes, then pat dry with more kitchen paper.

2 Add the light olive oil to a non-stick frying pan and fry the marrows over a medium-high heat, in batches, in a single layer, for 3 min until golden and crisp. Transfer to a serving platter/bowl.