None!

Nutrition	%GDA	Range
Energy Kcal	1,138
Protein	124.88%
Other Carbohydrate	28.97%
Sugar	37.06%
Fat Saturated	157.56%
Fat Unsaturated	43.23%
Fiber	17.55%
Sodium	88.47%
Salt	92.01%

1. For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour. 2. Add the stoned and roughly chopped plums, vinegar (or malt vinegar), star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy. 3. 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. 4. For the mozzarella, wrap the 8 slices cut in half lengthways of Parma ham around the 4 balls buffalo mozzarella, drained and cut into quarters and set aside. 5. 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. 6. Sprinkle over the sesame seeds. 7. Heat a griddle pan until searing hot and drizzle the rest of the olive oil over the 8 slices ciabatta and place onto the griddle. 8. Char-grill on each side for 1-2 minutes, or until golden-brown. 9. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread.