Adam Byatt’s citrus, fennel and burrata salad

Before you start

Adam’s cutting-edge knife advice
“A lot of the stuff on the market is just for show. You don’t need a 12-piece knife set. What you do need, however, is the following…

Chopping boards
I use the Parker Asahi Synthetic Pro Cutting Board . They’re expensive but would last a lifetime at home. Non-porous and soft to cut on. Treat yourself; you won’t regret it. I also have a large custom-made wooden butcher’s block at home – it’s seen some serious action.

A solid, well-balanced cook’s knife
25cm/10” is plenty. A knife with a blade that runs through the handle is best. I use carbon steel, which has the upsides of refinement and sharpness, but it does look nasty if not polished (and they need sharpening a lot). One of mine is from Japanese brand Misono.

A paring knife for veg and small jobs
A plastic-handled Victorinox is fine. They’re cheap and replaceable every couple of years.

A thin, flexible-bladed knife
It’s handy for segmenting citrus, skinning and filleting fish and carving delicate veg. I love the MAC Superior Series 21.6cm/8½” Fillet Knife.

A serrated knife
For more than just slicing bread (cutting tough meat joints, for example). It’s a key piece of kit; I use a Victorinox 26cm/10” pastry knife.

A great peeler
I’ve only ever used the Kuhn Rikon Swiss Peeler and I always will. Now you have the right knives, try the citrus and burrata salad below. It requires precision segmenting but it’s a great way to test your knife skills and create something that looks fantastic.