Annie Bell’s honey-glazed peaches with burrata recipe

Fab as a light lunch, a lead into supper or a barbecue.

peaches with burrata
Ellis Parrinder


1 tbsp runny honey
1 heaped tsp thyme leaves
2 peaches, halved through the core and stoned
4 handfuls rocket (about 40g in total)
8 slices of parma ham
150g ball burrata

1 tbsp lemon juice
3 tbsp extra virgin olive oil

  1. Heat the honey in a medium nonstick frying pan over a medium-low heat, swirl to coat the base. Scatter the thyme leaves over and place the peach halves cut-side down on top of the leaves. Cook for about 3 minutes or until golden and sticky, then turn and cook for another 30 seconds, stirring the honey at the edges into the centre to minimise it burning.
  2. Meanwhile, for the dressing whisk the lemon juice with a little salt in a small bowl, then add the oil.
  3. Arrange the rocket, peaches and ham over a large serving plate. Add the burrata and drizzle over the dressing to serve.

Follow Annie on Instagram @anniebellcook.

Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp.