Dundee-based Kitchen Press have just released another book in their excellent ‘Seasonal’ series. In Seasonal Snacks author Gabriella English invites us to make the best nibbles all year round. Below is a recipe that will help us make the most out of delicious summer fruits.

Seasonal Snacks
By Gabriella English
Published by Kitchen Press

Photograph by Clair Irwin

Grilled Peaches with Burrata, Nduja and Basil 

The height of summer is the only time to buy peaches, so I eat them whenever I can. I particularly love the flavour they take on when they are slightly charred on the barbecue or griddle. Stuffed with burrata and a drizzle of spicy nduja – what more could you want on a warm evening with a cold glass of white wine? 

Makes 6 

3 ripe but firm peaches, halved and stone removed 

1½ tbsp olive oil 

25g nduja 

150g ball of burrata, drained and patted dry 

small handful fresh basil leaves 

sea salt and freshly ground  

black pepper 

Using a small, serrated knife, cut a thin slice from the rounded end of each peach half to give them a flat bottom. Heat a wide frying pan or griddle pan over a medium-high heat and brush the peaches all over with a tablespoon of the oil. Put them on the griddle flat side down, pressing with the back of a spatula, for 1 to 2 minutes until golden brown and slightly charred, then turn and repeat on the other side. You can also do this on a barbecue if you prefer. Transfer to a plate cut-side up, scatter over some flaky sea salt and set aside.  

Heat the remaining ½ tablespoon of oil in a small frying pan over a medium heat. Add the nduja and cook, stirring regularly, until it has completely melted into the oil. Continue to cook it for a further 2 minutes until slightly thickened, then set aside to cool a little.  

Tear the burrata into six pieces and put a piece on top of each peach. Drizzle over the melted nduja and season with some flaky sea salt and freshly ground black pepper. Garnish with some fresh basil leaves and tuck in. 

Seasonal Snacks by Gabriella English is published by Kitchen Press, priced £15.