The Water House Project
Tomatoes, burrata, pickled gooseberries and elderflower vinaigrette
SERVES 4 AS A STARTER | PREP 1 HR PLUS 1 HR MACERATING COOK 5 MINS | MORE EFFORT | V GF
100g caster sugar 100ml white wine vinegar
50g dried elderflowers
100g gooseberries, topped and tailed
75ml olive oil 500g mixed coloured small Isle of Wight or heritage tomatoes a bunch of mint
200ml vegetable oil 2 balls of burrata
a few sprigs of fennel herb or bronze fennel fronds a handful of nasturtium leaves (such as Blue Pepe)
Mix 100ml of water with the sugar and vinegar in a pan, and bring to the boil over a medium heat. Tip the elderflowers into a heatproof bowl,
