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Plum chutney served with pan-fried mozzarella wrapped in parma ham

Plum chutney served with pan-fried mozzarella wrapped in parma ham is built on Olive Oil, Balsamic Vinegar, and Caster Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 1 tbsp
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   To make the chutney, melt the butter and sauté the plums for 2-3 minutes.

2. 2

   Add the sugar and vinegar and simmer for 15-20 minutes until the plums are soft and the sauce is rich and sticky.

3. 3

   Heat half the olive oil in a non-stick pan until very hot.

4. 4

   Season the wrapped mozzarella and fry for a few minutes on each side to brown and crisp the ham.

5. 5

   Place the salad leaves in a bowl with the remaining olive oil, the vinegar and some seasoning, and mix.

6. 6

   Divide between two plates in a high pile.

7. 7

   Remove the mozzarella from the pan once the speck is nice and crisp, and place on top of the salad.

8. 8

   Sprinkle with the toasted sesame seeds and pour over the juices remaining in the pan.

9. 9

   Serve with the mixed leaves and a generous spoonful of plum chutney on the side.