Chicken & burrata bake

This recipe is my wood fired twist on a chicken parmigiana with a cheesy white sauce, bacon, fennel and celeriac instead of the more summery tomato combo. It’s topped with a decadent ball of burrata that melts into the bake with a rich milkiness that caramelises as it roasts.

1. Preheat your oven to 350˚C. Make a basic cheese sauce by melting your butter in a saucepan, adding flour and stirring into a roux. Then add milk and grated cheese and reduce the heat. Stir until smooth and glossy and set to one side.
2. In a large skillet fry your pancetta and once it has caramelised add in your sprigs of rosemary, fennel, celeriac and leek. Cook for 2-4 minutes and then add in your chicken and white sauce.
3. Top with your burrata and season well with salt and pepper.
4. Transfer to your pizza oven to bake. Cook for 10 minutes or until the chicken reaches above 73˚C. Serve with some crusty sourdough bread and a sprinkle of fresh basil leaves.