Step 1

Start by making the breadsticks. Put the flour, salt, sugar, yeast and oil in a mixing bowl. Pour the water over and stir to combine, first with a palette knife, then with your hands to bring the mixture into a dough. Add the chopped olives and briefly work into the dough. Turn out onto a lightly floured work surface and knead for 10 minutes (or less time if using a stand mixer with a dough hook) until smooth and pliable.

Step 2

Sprinkle the work surface with a little polenta, roll out the dough to an 8cm x 35-40cm rectangle, then cut in half to make 2 x 8cm x 18-20cm rectangles. Cut each piece of dough into 4 x 2cm thick strips, then briefly roll each one into a sausage shape. Oil the baking sheets and put the breadsticks on them, leaving a 2cm gap between the sticks. Cover lightly with cling film, then leave to prove for 15-20 minutes until slightly puffed.

Step 3

Meanwhile, heat the oven to 220°C/ 200°C fan/gas Once the breadsticks are puffed, sprinkle them with sea salt and bake for 10 minutes (for soft, more bread-like sticks) or 13 minutes (for crisp sticks). Cool for 1-2 minutes on the trays, then transfer to wire racks (see Make Ahead).

Step 4

To make the ’nduja dip, put the ’nduja, orange zest and all but 1 of the red peppers in a food processor with some salt and pepper and whizz to combine. Spoon into 2 medium baking dishes.

Step 5

Heat a drizzle of oil in a frying pan, add the garlic and spring onions and cook gently for 4-5 minutes until softened and turning golden. Divide between the baking dishes. Slice the remaining red pepper, add to the dishes, then grate over the pecorino and bake for 15 minutes until golden and bubbling.

Step 6

Divide the burrata between the ’nduja dips (be careful as the centre is runny), sprinkle with parsley and serve with the breadsticks for dipping.