Nigel Slater’s Pea and Fava Bean Burrata Recipe | Food

tThe moment the sun shines, I think of milk cheeses—feta, mozzarella, and burrata—as the stars of a light lunch or to add to a salad table. The chewy bread comes out, sometimes toasted, sometimes just torn from the bread, into thick, airy slices.

Pod enough broad beans to give you 125g (a good 500g of beans in the pod). Bring a large pot of water to the boil, salt it lightly, then add the beans and cook for 5 or 6 minutes until tender. Remove the beans with a spoon or kitchen spider, bring the water back to the boil and add 125 g shelled peas

If your beans are young and very small, you can leave them as is. If they are on the larger side, you may want to remove their pale outer skin. Drain the peas in a colander and set aside with the beans.

Pull the leaves of 15 g basil and put them in the pitcher of an electric blender. Pour 150 ml mild olive oil, 2 tbsp cold water, half a tsp sugar and a little saltand then process into a thick, green dressing. Stir in the peas and beans.

Break 2 balls burrata and place one each on 2 plates or shallow dishes. Just before serving, spoon some of the peas, beans, and their dressing over the burrata. Enough for 2

The final weight you get from a bag of fava beans and peas and peas in their pods can vary shockingly. I will allow up to 500g of fava beans to harvest about 125g of beans, but a lot will depend on the age of your beans. At this time of year when the pods are small and cramped, things might go even better than that.

I sometimes put a bed of sliced ​​tomatoes under the burrata, or a slice of toasted sourdough. The tomatoes or bread will wonderfully absorb some of the dressing.

Follow Nigel on Twitter @NigelSlater

As a reader of The Guardian’s food journalism, we’d love to hear from you. Take our survey for a chance to win a Feast apron and mug, or a Guardian tote bag. Fill out the survey here