Toasted pagnotta with bresaola, macerated cherries, robiola and shaved fennel

Serves 4

Robiola is a pungent, creamy, sticky Italian cow's milk cheese. I've used it here to contrast with the sweet taste of the cherries.

16 ripe plump cherries
50ml/2fl oz good quality honey (we use the beautiful honey made locally to us in Richmond Park)
Half a cup of Fino sherry
1 fennel, tough outer fibres removed, shaved as finely as possible
1 ripe robiola cheese
12 slices bresaola
A small handful of wild rocket
4 slices of chewy, peasant-style bread
1 clove of garlic, peeled but left whole
40ml/2fl oz extra-virgin olive oil
1tbsp red-wine vinegar
Heat the oven to 200C/400F/Gas6. Pour the honey and the sherry together into a small saucepan. Place over a medium heat and bring to a simmer. Stir a couple of times to ensure that the honey has dissolved. Reduce for a minute or so, then pour the warm syrup over the cherries and set aside, allowing to cool.

Combine the oil and vinegar together with a little salt to taste. Place the cheese on a square of parchment paper and place on a baking tray. Roast in the oven until the cheese begins to bubble and collapse, approximately 5 minutes. You want the cheese to be warm and oozing all the way through.

Toast the bread until golden brown. Rub with a clove of garlic and drizzle with a little olive oil. Dress the rocket leaves very lightly with the vinaigrette. Lay the leaves on top of the warm bread, then spoon over the warm melting cheese top with the bresaola and scatter around the cherries. Drizzle a teaspoon or so of the cherry syrup over each of the toasts.

Serve immediately.