500g persimmon, peeled, seeded
200g fennel bulb, finely shaved
250g caster sugar
4 teaspoons flaky salt
50ml apple cider vinegar
2 teaspoons black mustard seeds
350g haloumi (I used Whitestone)
30ml neutral oil
60ml Lot 8 Harissa Olive Oil

Mostarda is hard to describe: it is similar to relish, but also candied fruits; it is sweet, but also slightly spicy; it is kind of like a pickle, but not really. It is its own thing. In the last decade, it has become popular with cheese selections to add European chic, and I’m totally for it.

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1.Cut the persimmons into quarters and cut each quarter in half to form wedges.
2.Toss with the fennel bulb, sugar and salt, coating all the ingredients in the sugar/salt mixture.
3.Cover and then place it in the fridge overnight to draw out the juices.
4.Strain the syrupy liquid into a medium pot, add the vinegar and mustard seeds and bring to a simmer.
5.Add the persimmon wedges and fennel and stir through the hot syrup, then remove from heat.
6.Pour into a clean jar or container and allow to cool.
7.Store in the fridge for at least half a day to macerate.
8.Cut the haloumi into neat rectangles and brush all sides with neutral oil.
9.Heat a non-stick pan over a high heat and sear the haloumi on each side until golden and blistered.
10.Divide the haloumi between 4 plates and serve with some mostarda, drizzling each plate with a tablespoon of the harissa oil.

Food styling, recipes & photography David Neville