Preheat the oven to 180 ̊C (360 ̊F).

Pesto: Blanch the basil and spinach in a large saucepan of boiling water, then refresh in iced water. Pat dry using a tea towel (dish towel). Add to a blender along with the pine nuts, olive oil, lemon peel and a pinch of salt and blend until completely smooth. Transfer to a bowl, then add the Grana Padano and mix with a spatula to combine.

Cut the knot off the burrata. Lay the puff pastry on the bench, top with two slices of prosciutto, then place the burrata in the middle and season with salt and pepper. Add the olives and close the puff pastry, forming a bag around the burrata. Trim off the excess pastry then, using a pastry brush, coat the pastry parcel with the egg (see overleaf). Cook for 12–15 minutes, or until the puff pastry is puffed up and golden.

Buerre Fondue: Put the water, salt and 250 g (9 oz) of the butter in a saucepan over a medium–high heat. When the butter is almost melted, take off the heat and add the rest of the butter. Using a hand blender, emulsify everything together (blend until all the butter is completely melted and you have a creamy sauce – the colour of the sauce should be a pale yellow). Keep the sauce in a warm place or a bain-marie. If the sauce gets cold, it will split.

Combine the beurre fondue and the basil pesto in a small saucepan over a medium heat. Whisk until the mixture is warm, being careful not to let it boil or the sauce will split.

TO SERVE Place the burrata parcel in the middle of a plate, then arrange the basil leaves, tomatoes and remaining prosciutto around it. To finish, drizzle the creamy basil sauce over the top.