Slow-roasted veg with cheat's 'burrata'

Preheat the oven to 170ºC/150ºC fan/gas 3. Put the beetroot, carrots, bay leaves and fennel seeds in a large roasting tin. Dot with the butter, season, add 2 tbsp vinegar plus 200ml water, then cover with foil and roast for 1 hour. Take the foil off and return to the oven for a further 40 minutes.

Meanwhile, put the shredded mozzarella into a bowl, add a pinch of salt and pour over the cream. Toss to combine and keep chilled until ready to serve.

To serve, scoop the roasted vegetables onto a large plate or platter, drizzle over the remaining vinegar, spoon over the ‘burrata’ filling and sprinkle with the mint, capers and some chilli flakes.