Made with LOVE

Well-known chef, restaurateur and food writer Karen Dudley creates flavourful and soulful dishes from - and for - the heart. We share a selection of recipes from her new cookbook Upwards, which serves as a reminder that creating in the kitchen is as much about connecting with people as it is about food. Our selection lends itself to convivial gatherings of friends and family - perfectly timed for the festive season.

- KAREN DUDLEY

Lemon, fennel and burrata salad

Burrata is a fresh Italian cheese with a solid mozzarella shell on the outside and a soft, creamy mixture of shredded mozzarella and cream on the inside. It's only sold at Woolworths, Checkers (in their Forage and Feast range) and selected Italian delis, but can be replaced with fresh mozzarella or stracciatella. The sticky glaze is a sweet, transparent lemony wonder that you'll want to linger with all summer!

Serves 2

Preparation time 20 minutes

Cooking time 25 minutes

YOU NEED

• ½ cup (125 ml) castor sugar

• ½ cup (125 ml) good-quality white wine vinegar

• small bulb of fennel, including some stem, very thinly sliced

• 2 small lemons, finely sliced

• 1 ball burrata, stracciatella or fresh mozzarella

• ¼ cup (60 ml) cream

• ½ cup (125 ml) pangrattato (recipe on page 131)

• ¼ cup (60 ml) slivered almonds, toasted

• cold-pressed extra-virgin olive oil (as expensive as you can afford)

• good artisanal bread, to serve

THIS IS HOW

In a broad, shallow pan, mix the sugar and vinegar together, then add the fennel and lemon slices in a single layer. Simmer slowly over a lowish heat for around 20 minutes until reduced, softened and sticky. Watch carefully because you don't want the mixture to burn. Add an extra dribble of water or vinegar if needed, but you want to be left with a sticky, near-transparent glory!