Celeb-packed charity recipe book from
Cathedral City

Serves 2

INGREDIENTS
1 large sun-dried tomato and olive oil ciabatta
1 red pepper
4 slices of Parma ham
2 plum tomatoes, sliced
50g/2oz Cathedral City cheddar, sliced
A few fresh picked basil leaves
2 tsp balsamic vinegar

METHOD

1. 1. Cut the ciabatta in half, lengthways.
2. Grill the red peppers until the skins have blackened, then remove the skins (or simply buy ready prepared in a jar!)
3. Then layer the peeled red peppers, Parma ham, plum tomatoes and slices of Cathedral City cheddar on to the cut halves of ciabatta.
4. Place under a medium grill for 3-5 minutes, until the cheese has melted.
5. Scatter over the basil leaves, add a splash of balsamic vinegar, and serve.