1 large ciabatta loaf

1 tin of tomatoes

2 shallots

1 garlic clove

1 tbsp olive oil

1 tsp sugar

½ tsp smoked paprika

8 slices smoked pancetta

250g mozzarella, sliced

20g watercress

Salt and pepper

Preheat the oven to 180C/Gas mark 5.

Make a tomato sauce by finely chopping the shallots and garlic, then frying them in the olive oil for 3-4 minutes. Add the tinned tomatoes, sugar, smoked paprika and seasoning. Place over a medium heat for 15 - 20 minutes until reduced and resembling a thick paste.

Cut the ciabatta in half lengthways and place on a baking tray. Spread the tomato sauce over the cut side of the ciabatta. Then lay the slices of smoked pancetta and mozzarella on top.

Place in the oven for 20 minutes until the mozzarella is golden brown.

Lay the watercress on top of the mozzarella and serve with a simple tomato salad.

The recipe above features produce from Steve's Leaves but if you can't get to a place that stocks them substitute leaves of your choosing.