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<\/a><\/p>\nNow 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.<\/p>\n
The master chef says: \u201cHere\u2019s a delightful little starter. Make the plum chutney in advance and assemble the parcels just before serving.\u201d<\/p>\n
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, \u00bd cinnamon stick, star anise and 1 onion.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Sprinkle with the sesame seeds then remove the mozzarella from the pan once the speck is nice and crisp, and serve with the chutney. <\/p>\n