Amante with burrata

Put the fennel seeds, caster sugar, olive oil, garlic, sherry vinegar and salt & pepper in the food processor. Blend until smooth

Thread the Amante tomatoes onto the wooden skewers

Heat some olive oil in a frying pan over a medium-high heat and fry the Amante tomatoes for 2 to 3 minutes. Turn the skewers over so that the tomatoes are cooked on both sides. Remove the skewers with the Amante tomatoes from the pan

Add the smooth fennel sauce mixture to the pan. Fry for about 2 minutes until it almost caramelises; keep stirring so that the mixture does not burn

Place the burrata in the centre of the plate you are serving the dish on. Then arrange the Amante tomatoes over the burrata. Pour the hot fennel sauce over the burrata and Amante tomatoes

Add some basil leaves as garnish and sprinkle some more fennel seeds on top