Make the most of XMAS DINNER FOR TWO

SHARE THIS ELEGANT MENU WITH SOMEONE SPECIAL

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Burrata with Grilled Peach, Asparagus and Honey Balsamic

SERVES 2

PREP & COOK 20 MINS

2 tbsp honey

¼ tsp chilli flakes

1 tbsp balsamic vinegar

8 thin slices baguette or ciabatta

⅓ cup olive oil

1 large (200g) peach, cut into 2cm-thick wedges

6 thin asparagus spears, ends trimmed

¼ cup fresh basil leaves, plus extra to serve

150g tub burrata, drained

1 Place honey and chilli in small heatproof bowl. Microwave on High for 15-20 secs, until bubbling. Stir in vinegar. Set aside to cool.

2 Lightly brush both sides of bread with oil. Heat a chargrill plate over a medium-high heat. Add bread. Cook for about 2 mins each side, until toasted. Remove.

3 Brush peach wedges and asparagus with remaining oil. Add to chargrill plate. Cook for 2-4 mins, turning halfway, until charred. Remove. Cut asparagus spears into thirds.

4 Scatter basil leaves over a serving plate. Place burrata in centre. Arrange peach and asparagus around burrata.

5 Drizzle over honey. Garnish with extra basil leaves. Serve with toasted bread.

Chocolate Mousse with Brandied Strawberries

SERVES 2