Burrata, that lush, creamy cheese, takes on a subtle smokiness when kissed by the fire. Paired with tangy, jammy blackberries, a drizzle of lemon oil, and fresh wood sorrel, it becomes a dish that feels both rustic and refined.
It’s the perfect way to end a feast or begin one — served with warm toasted bread to scoop up every last bite. If you don’t have a BBQ going, the oven method still delivers deep sweetness and balance, but if you can, let the smoke do its magic.
As seen on BBC Radio Foyle's Mark Patterson Show on the 5th March 2025.
Ingredients (Serves 2–4)
- 225 g burrata
- 300 g fresh blackberries (200 g for jam, 100 g for charring)
- Zest of 1 lemon
- 2 tbsp Broighter Gold Lemon Rapeseed Oil (or quality olive oil)
- ½ tsp red chilli flakes (adjust to taste)
- 1 tbsp sugar
- Juice of ½ lemon
- A handful of fresh wood sorrel
- Your favourite bread, toasted & warm
Live Fire Method (Preferred)
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Prepare the fire – Build a medium-hot fire with zones of direct and indirect heat. Wood such as oak or applewood adds subtle smoky depth.
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Make the blackberry jam – In a fireproof pan over indirect heat, combine 200 g blackberries, sugar, and lemon juice. Simmer until loose and jammy (about 10 minutes). Remove and cool slightly.
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Smoke the burrata – Place burrata on a heatproof plate in the indirect heat zone. Cover with a lid or bowl to trap the smoke. Cold-smoke for 5–7 minutes until fragrant but not melted.
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Char the blackberries – In a cast iron pan or skewered, place the remaining 100 g of blackberries over direct heat for 30–60 seconds, just until blistered.
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Toast the bread – Grill slices of bread over indirect heat, flipping until warm with a slight char.
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Assemble & serve – Tear open the burrata, spoon over the jam, drizzle with lemon oil, scatter charred blackberries, sprinkle chilli flakes, lemon zest, and wood sorrel. Serve immediately with bread.
Oven Method (Alternative)
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Preheat oven to 200°C (180°C fan).
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Simmer 200 g blackberries, sugar, and lemon juice in a saucepan until jammy (about 10 minutes).
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Roast the remaining 100 g of blackberries on a tray for 5–7 minutes until blistered.
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Toast the bread under the grill until golden.
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Assemble as above with lemon oil, chilli flakes, wood sorrel, and zest.
Chef’s Notes
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Live fire intensifies smoke and char flavours, but the oven still delivers rich results.
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Best served immediately for contrast of warm jam, cool burrata, and crisp bread.
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Add toasted nuts or seeds for crunch, edible flowers for colour, or a drizzle of hot honey for sweet heat.
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Works beautifully as a starter, a side for a cheese board, or even a savoury-sweet dessert.
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