Marcus Everyday. Marcus Wareing

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      4 × 100g or 2 × 200g balls of burrata

      sea salt and freshly ground black pepper

       FOR THE WILD GARLIC DRESSING

      2 tbsp pine nuts

      16 wild garlic leaves, or 1 bunch of chives

      125ml olive oil, plus extra for drizzling

      2 tbsp white wine vinegar

      1 tsp wholegrain mustard

      1 Preheat the oven to 200°C/180°C fan/gas 6.

      2 Put the pine nuts on a baking tray and toast them in the oven for 6 minutes, shaking the tray halfway through, then remove from the oven and leave to cool.

      3 Put all of the ingredients for the wild garlic dressing in a small blender or food processor and pulse until a chunky dressing is formed. Season to taste with salt and pepper.

      4 Cut the tomatoes into slices and wedges, and season well with salt and pepper. Arrange them on serving plates and spoon half of the wild garlic dressing on top.

      5 Just before serving, cut the burrata balls in half, if using 100g balls, or into quarters if using 200g balls and place the cut burrata on the plates with the tomatoes. Season the inside of the balls with a little more salt and pepper then spoon over the remaining dressing.

       MARCUS’ TIP:

      Keep tomatoes out of the fridge, until they are becoming overripe, and never serve a cold tomato, as the flavour is dulled.

       Chilled Summer Garden Soup with Lemon and Mackerel

      I created this refreshing soup when I had an abundance of beautiful vegetables in my garden, and the weather was very warm, so turning on the oven was not really on the agenda! This recipe features the vegetables I used, but please regard it just as a guide and feel free to use what you have in abundance, or available in your fridge. I use the whole pea pods in this recipe as they contain lots of juice and flavour. The mackerel – a little bit of luxury on the top – is simply cured, so ensure it is as fresh as possible, or use smoked mackerel instead.

       SERVES: 4 | PREP TIME: 40 MINUTES

       FOR THE SUMMER GARDEN SOUP

      16 tender peas in their pods (tops and strings removed) (about 130g)

      1 cucumber, skin on, roughly chopped (about 250g)

      2 pickled gherkins (40g)

      50ml gherkin pickling liquor

      100g day-old sliced bread (preferably sourdough), torn

      2 courgettes, grated (about 475g)

      ½ bunch of chives

      ½ bunch of dill

      1 iceberg lettuce, cored and roughly chopped (about 250g)

      100g Greek yoghurt

      25ml olive oil

      8 ice cubes

      sea salt and freshly ground black pepper

       FOR THE MACKEREL

      grated zest and juice of 2 lemons

      50ml gherkin pickling liquor

      4 mackerel fillets, pin-boned and skin on, cut into 5mm-thick slices

      1 Put the peas (including pods), cucumber, gherkins and gherkin pickle liquor in a blender or food processor and blitz until as smooth as possible. Pass through a fine sieve, retaining the liquid. Add the torn bread and leave for 10 minutes.

      2 Place the liquid with the bread in the blender or food processor with the remaining ingredients for the soup and blitz until smooth. Season well.

      3 For the mackerel, mix the lemon zest and juice into the pickling liquor. Season the mackerel with salt and place in a shallow dish. Pour over the liquid and leave for 10 minutes, then strain off the liquid.

      4 Serve the soup in bowls with the mackerel on top.

       Asparagus with Bagna Cáuda and Parmesan

      The arrival of British asparagus is one of the first signs of spring that I most look forward to, and I like to take advantage of its fleeting season as often as possible. Bagna cáuda originates from Piedmont in Italy and is traditionally a pungent sauce made with anchovies, olive oil and garlic. It pairs so well with the delicate flavour and texture of asparagus. Heaped with freshly shaved Parmesan, it is a dish I can eat over and over again.

       SERVES: 4–6 AS A STARTER | PREP TIME: 10 MINUTES | COOKING TIME: 1 HOUR

      2–3 bunches of asparagus (500–750g), tough ends trimmed

      Parmesan, shaved, to serve

       FOR THE BAGNA CÁUDA

      6 garlic cloves, peeled

      2 shallots, peeled and halved

      8 good-quality anchovy fillets in oil

      150ml olive oil

      50g butter

      grated zest and juice of 1 lemon

      ½ tsp Dijon mustard

      1 To make the bagna cáuda, place all ingredients in a small saucepan. Place over low heat, bring to a very low simmer and cook uncovered for 1 hour, until the garlic is soft. Remove from the heat and blend until smooth with a stick blender.

      2 Remove the woody ends from the asparagus and blanch in a pan of salted water for 3 minutes, then drain.

      3 Place the asparagus in a large serving dish, drizzle liberally with the bagna cáuda and top with Parmesan shavings. Serve immediately.

       MARCUS’ TIP:

      If you are not a fan of anchovies, replace them with 8 large pitted Gordal olives, finely chopped.

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