Pear chilli relish

Cut the pears in half. Remove the cores and cut the halves into 2 millimetre dice.

Arrange the pears on a large flat baking tray and dust all over with icing sugar. Place under a hot grill for about 10 minutes, until the pears have caramelised.

Meanwhile place the chillies, mostarda di Cremona and marmalade in a food processor and whiz until smooth. Transfer to a large bowl, add the caramelised pears and mix well.

Serve with a selection of Italian cheeses. The cheese selection should include a hard cheese such as pecorino or Parmesan, a semi-soft cheese, such as taleggio, and two soft cheeses like Gorgonzola and caprino. The pear chilli relish can be stored in an airtight container in the fridge for up to 2 months.