1 cup fresh cherries, pitted
½ teaspoon sugar
2 tablespoons rice wine vinegar
1 tablespoon olive oil
400g asparagus
1-2 balls of burrata or mozzarella cheese
zest of 1 lemon
extra virgin olive oil, to serve

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1.Place the cherries in a bowl with ½ teaspoon salt and the sugar and stir to combine, then set aside for 15 minutes.
2.Add the vinegar and set aside until ready to use.
3.You can use store-bought pickled cherries ahead of cherry season.
4.Heat the olive oil in a large pan over a high heat.
5.Trim ends off the asparagus if necessary.
6.Add the spears to the hot pan and cook for 3-5 minutes, tossing occasionally – the asparagus should be slightly blistered and charred and just cooked.
7.Transfer to a plate and sprinkle with sea salt.
8.Place the ball of burrata next to the asparagus and garnish the dish with lemon zest, cracked pepper, olive oil and pickled cherries with some of their juices.
9.Serve with toasted bread or crackers or on its own.

Recipes, food styling & photography Will Bowman & Jane Lyons

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