Bolton Bake Off star keeps it healthy for the summer

The weather hasn’t been all that clever. The weather reports do not seem to be improving. It has been a been a very unconvincing summer.

I had so much planned. There is still time for it to improve. We’ll see.

The weather has been has got me worried for another reason, on August 12 and 13 I will be hosting the Heaton Park Food Festival.

I have been trusted to organises the cookery theatre, get all my chef buddies together in one place and put on a crowd pleasing show over a balmy weekend, hopefully.

Hence why the weather needs to improve pretty quick, otherwise it may be muddy wellies time. Last year was beautiful, I am sure this year will be also.

It is very unlikely I will be putting on a demonstration.

The cookery theatre will be brimming with top talent. instead I will be the most affable host talking to the chefs. I have learnt from the best and really enjoy the work.

The tickets are on sale at heatonparkfoodfestival.com.

There will be so much to do for all the family. Funfair, food-stalls and a banjo or two strumming over Lancashire yodels.

If I were to knock something together I had this burrata strawberry salad in mind. For a change in my column something that won’t require any cooking and will be the perfect starter or accompaniment to any food at your garden party, if you get the chance that is. Burrata is a creamy soft cheese, but I do realise not everywhere sells Burrata. Instead you can mix teared pieces of buffalo mozzarella with some cream and salt.

Burrata Strawberry Salad

Mak's burrata strawberry salad

No special equipment. Aside marinating time it literally takes minutes.

250g fresh strawberries, hulled and quartered (weight after being hulled)

1 tbsp caster sugar

2 tbsp good quality Balsamic vinegar

50g pitted olives, sliced or whole.

200g Burrata (or buffalo mozzarella with a dash of cream and a pinch of sea salt)

Drizzle of olive oil

Pinch of flaked sea salt (Blackthorn preferably)

Freshly ground pepper

Pinch of flaked chillies

Few leaves of mint and basil

Mak's burrata strawberry salad

Method

1. In a bowl, mix the hulled and quartered strawberries with the sugar and balsamic vinegar. Cover and leave in the fridge for a couple of hours.

2. Tear the burrata in large chunks. If using mozzarella mix with some cream and a pinch of salt.

3. After the strawberries had a time to absorb the balsamic vinegar stir in the olives. Transfer to a suitably wide plate, keeping all the juices.

4. Carefully place the burrata over the strawberries, drizzle the olive oil and sprinkle Blackthorn sea-salt, fresh ground pepper and flaked chillies. Garnish with the fresh herbs.

The salad can also be made using other firm berries. The softness of balsamic goes extremely well with the creamy mild cheese. Needs to be eaten on the day. See you at Heaton Park food festival.

Mak Patel