Burrata with kumquats, coriander and lavender

I really disapprove of cookery writers stealing other writers’ recipes wholesale. Of course, there are only so many ways to make a hollandaise sauce or a shepherd’s pie. But when someone has a truly original idea, such as at Nopi restaurant, where they serve divine burrata with lavender-flavoured olive oil alongside slices of blood orange, then the least I can do is pay homage. It got me experimenting, and this is the happy result.