Step 1

De-chill - Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Step 2

Preheat oven to 200°C/400°F (180°C fan).

Step 3

Roast 10 min - Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.

Step 4

Vinegar - Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Step 5

Tomatoes - Carefully transfer tomatoes to a plate, spreading them out in a single layer.

Step 6

Burrata - Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.

Step 7

Finish - Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.

Step 8

Serve with crusty bread on the side!

Step 9

Eating!

Step 10

Nominate a person to do the cutting honours. Break into the burrata with a serving spoon. Let the centre ooze out. Make sure you scoop up a bit of everything, pile onto bread and eat! Don't forget to mop the plate clean. The juices are the best part.