INGREDIENTS
1/2
Aubergine
1/2 tsp
Basil, Dried
6
Cherry tomatoes
1/2
Courgette
1 clove
Garlic
1
Sprouts, Fresh
1
Tomato, Large
1
Drizzle Balsamic vinegar
250 g
All purpose flour
1 1/2 tsp
Baking powder
1 pinch
Salt
1
Salt and pepper
1
Drizzle Olive oil
120 g
Burrata
50 g
Butter
7 tbsp
Milk
5 Tablespoons Passata