Ingredients

• 4 x 125g Burrata
• 1 x artichoke (spiky)
• Lemon juice, salt and pepper
• 12 x slices Cobble Lane bresaola

For the dressing: 

• 2 x shallots 
• ½ bunch x oregano
• 1 tsp x honey
• 50ml olive oil

For the 3 cornered leek oil: 

• 100g three cornered leeks
• 400ml vegetable oil

Method

1. For the dressing, finely chop the shallot and cook without colour in the olive oil, pick the oregano leaves and reserve a handful to finish the dish. Chop the remaining oregano and add to the cooked shallot with the honey.
2. For the leek oil take the vegetable oil to a temperature of 60c then blend with the washed and roughly chopped three cornered leeks, pass through a muslin and chill as quickly as possible.
3. For the artichokes cut the stem off and cut across the top before peeling back the tough and spiky outer leaves, with a teaspoon scoop out the inner choke which is too fibrous to eat. Slice as thin as you can and dress with lemon juice, salt and pepper.
4. To plate the dish ensure the burrata is at room temperature, break the cheese into the serving bowl and season with salt and pepper. Dress with the shallot dressing. Place the sliced artichokes on top and then the bresaola, finish with the picked oregano leaves and the three-cornered leek oil.