James Martin makes Parma ham wrapped mozzarella with plum chutney on today’s episode of James Martin: Home Comforts for former racing driver Jody Scheckter.

Now retired from motor sports, Jody Scheckter runs a buffalo farm in Hampshire where he produce mozzarella cheese. It is this cheese from Jody’s farm that chef James Martin used in his recipe.

The master chef says: “Here’s a delightful little starter. Make the plum chutney in advance and assemble the parcels just before serving.”

To make his dish James used the following ingredients: 1 x 150g ball buffalo mozzarella, 4 slices parma ham, 4 tbsp olive oil, 1 tbsp malt vinegar, 2 tsp sesame seeds, toasted, 500g plums, stoned and chopped, 2 tbsp caster sugar, ½ cinnamon stick, star anise and 1 onion.

To prepare the chutney, caramelise the sugar in a pan, and then add the plums, diced onion, dash of malt vinegar, one star anise and the cinnamon. Cook on the hub for 5 minutes.

Heat the olive oil in a non-stick pan until very hot. Cut the mozzarella into 4 slices then wrap with ham. Fry for a few minutes on each side to brown and crisp the ham.

Sprinkle with the sesame seeds then remove the mozzarella from the pan once the speck is nice and crisp, and serve with the chutney.