This is a simple but all-time favourite dish from Chef Yotam Ottolenghi, famous for his London restaurants and his approachable Middle Eastern–influenced recipes that yield deliciously complex flavors. He says: “Customers come to our restaurant just for the blood orange burrata alone. We sell about 1,000 each month! “

Bittersweet blood oranges have a short season in late winter, but many alternatives are possible: white peaches, clementines, pink grapefruit, roasted red grapes, pickled pears, etc. Regular oranges, for those who want to keep things simple, also work very well.

Here how to make the dish:

Place the oil in a small saucepan with the honey, lavender, garlic, and 3/4 teaspoon of salt. Bring to a simmer over medium-low heat and remove at once. Stir well and set aside until completely cool, then add the coriander seeds.

Use a sharp serrated knife to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 3/4-inch thick, and remove the seeds.

Divide the orange slices between the plates, slightly overlapping, and place the burrata ball(s) alongside. Spoon the coriander seeds and lavender oil over the cheese and orange, top with basil leaves.