Burrata with Pickled Plums and Scorched Chillies Recipe - Great British Chefs

Ingredients

• 4 plums
• 100ml of Cabernet Sauvignon vinegar
• 100g of caster sugar
• 2 red onions
• 9 red chillies, mild and large
• 35g of rocket, trimmed of any excess stalk, plus around 20 extra leaves to garnish
• 1 tbsp of Parmesan, finely grated
• 1 tbsp of pine nuts
• 80ml of olive oil, plus extra for roasting
• 4 burrata, weighing 100g each, at room temperature
• 1 tbsp of extra virgin olive oil, ideally new season's olive oil
• 1 orange, zested
• rock salt
• freshly ground black pepper