Burrata with taktouka and flatbread recipe
 Taktouka is a traditional Moroccan dip made with blackened green peppers and tomatoes for a rich, smoky flavour. 2 green peppers4 tbsp olive oil, plus extra for frying 2 x 400g tins whole plum tomatoes, drained and juice reserved4 garlic cloves, sliced ½ tsp sweet smoked paprika ½ tsp Aleppo pepper (pul biber)½ tsp tsp ground coriander ½ tsp tsp ground cumin chopped flatleaf parsley chopped fresh coriander2 balls burrata pitta breads or flatbreads, to servesalt and freshly ground black pepper 2 green peppers 4 tbsp olive oil, plus extra for frying 2 x 400g tins whole plum tomatoes, drained and juice reserved 4 garlic cloves, sliced ½ tsp sweet smoked paprika ½ tsp Aleppo pepper (pul biber) ½ tsp tsp ground coriander ½ tsp tsp ground cumin chopped flatleaf parsley chopped fresh coriander 2 balls burrata pitta breads or flatbreads, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads. Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads. Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads.