Mozzarella, Parma ham, sticky aubergine and red pepper

1 Gently heat the olive oil over a medium heat.

2 Add the peppers, aubergine and garlic. Turn well in the oil and when sizzling turn the heat down low.

3 Cover with a lid and cook for 20 minutes, turning once or twice.

4 Add the vinegar, sugar, smoked paprika and rosemary. Cover with the lid and cook on a low heat for a further 20 minutes, checking it from time to time.

5 When all the vinegar has evaporated and the mixture is jammy, remove the rosemary, add the clementine juice, salt and pepper.

6 Remove from the heat and reserve. This will keep in the fridge for up to three days (it's also great folded through pasta).

7 Serve warm or at room temperature with the mozzarella on top and the Parma ham artfully wrapped around it.