Ingredients

• 75g/3oz caster sugar
• 500g/1lb 2oz plums
• stoned and roughly chopped
• 1 onion
• diced
• 50ml/2fl oz malt vinegar
• 1 star anise
• ½ tsp ground cinnamon
• salt and freshly ground black pepper
• 8 slices Parma ham
• cut in half lengthways
• 4 balls buffalo mozzarella
• drained and cut into quarters
• 3 tbsp olive oil
• 2 tsp sesame seeds
• 8 slices ciabatta

Directions

• For the plum chutney
• heat a frying pan until hot
• add the caster sugar and cook until melted and a light golden-brown colour.
• Add the chopped plums
• onion
• vinegar
• star anise and cinnamon and cook for 5-8 minutes
• or until the plums are tender and slightly pulpy.
• Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance
• store the chutney in an air-tight container in the fridge.
• For the mozzarella
• wrap the slices of Parma ham around the mozzarella and set aside.
• Heat a large frying pan until hot
• add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze.
• Sprinkle over the sesame seeds.
• Heat a griddle pan until searing hot
• then drizzle the rest of the olive oil over the ciabatta and place onto the griddle.
• Char-grill on each side for 1-2 minutes
• or until golden-brown.
• To serve
• spoon some chutney onto each of four plates
• lay the wedges of mozzarella alongside and serve with the bread.