Burrata and tomatoes with mango dressing

This was one of the stand-out dishes of the day during our first photo-shoot for this book. The burrata was as fresh as could be, recently arrived from Puglia in Italy; the mango was an Alphonso from India – ripe and aromatic; the tomatoes were perfectly coloured and full of summer-sunshine flavour. All I had to do was create a dressing that would bring harmony to the plate. Make sure you use a very ripe mango and avoid hothouse tomatoes: summer-sweet heirloom varieties look and taste best