Burrata On Bruschetta With Stewed Courgettes & Fennel

First make the stewed vegetables. Heat a heavy-based saucepan over a low heat and add a lug of extra virgin olive oil followed by the garlic, shallot, bay leaf and rosemary. Cook gently until very soft but without colour. Now add the sliced fennel and cook for 5 minutes or until tender. Add the courgettes and sprinkle in the vinegar, sugar and some seasoning. Stir, then simmer everything together for 20 minutes or so until tender. Cool before transferring to a bowl and chill for at least 2 hours (or overnight).

Remove the burrata and stewed vegetables from the fridge.

Heat a ridged cast-iron grill pan. Rub the sourdough slices with extra virgin olive oil and season. Grill to colour both sides. Place these bruschetta on plates.

Spoon the courgette and fennel stew on to the bruschetta and top with the burrata. Season the burrata and drizzle over some extra virgin olive oil, then sprinkle with marjoram leaves.