Last Updated on January 4, 2026
Brunch is a popular meal in my household on weekends and a burrata on sourdough toast captured my attention as I paged through a new cookbook, My Magical Kitchen. Written by Kate Marshall and published by Meze, this is an unusual book. It is partly a cookbook – there are 35 recipes – as well as a set of steps, nine in total, to inspire creative cooking.
I tried a few of the dishes which were all tasty and easy to make. The scallop dish was served on a bed of leeks in a white wine and cream sauce. Topped with buttered, herby breadcrumbs this dish was light and made a good lunch starter.
Skip straight to the recipe for aromatic burrata
I also had a go at the salmon poke bowl. I often admire these colourful bowls of fresh ingredients but had never made one before. It is a great way to eat a rainbow of veg and makes for a well-balanced plate nutritionally. I could not get access to sashimi-grade salmon so I seared mine briefly.
The aromatic burrata could not have been easier. You can buy good quality burrata in the supermarkets so there is no need to seek out an Italian deli – although I would if I had one nearby. Aromatic oil is made by crushing coriander seeds and adding these to a mix of sesame and rapeseed oils along with a pinch of chilli flakes. The oil is warmed and anoints the burrata along with a scattering of chopped and toasted hazelnuts. Get your sourdough toast ready and then it is simply an assembly job with a handful of peppery rocket leaves and basil adding extra flavour and greenery.
Brunch should be a stress-free way to ease into the weekend and this burrata recipe does just that.
Your Magical Kitchen is on sale for RRP £20.
Aromatic burrata brunch
Ingredients
- 1 tsp chopped hazelnuts
- 2 fresh burrata
- 2 slices sourdough bread lightly toasted
- 1 handful rocket leaves
- 1 tsp Thai basil leaves I substituted with Italian basil
- 1 tsp sea salt
- For the dressing:
- 30 ml sesame oil
- 30 ml rapeseed or safflower oil
- 1 tsp coriander seeds
- 1 tsp chilli flakes
Instructions
- Prepare the dressing by pouring the two oils into a bowl to combine. Crush the coriander seeds to a coarse powder in a spice grinder or mortar and pestle and add to the oils. Add chilli flakes and stir to combine.
- Pour the dressing into a small pan and heat to 120 C. I do not have a thermometer so did not measure this. Cook for a couple of minutes and then leave to cool.
- Toast the chopped hazelnuts in a dry pan for 2 to 3 minutes by which time they should smell nutty.
- Plate the burrata and drizzle over the dressing. Add a slice of sourdough toast to each plate.
- Scatter the rocket leaves about the plate and then sprinkle over the hazelnuts, basil and sea salt.
Nutrition
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