I prefer red cabbage thinly sliced in a salad to braised. Leave it in the dressing for a few minutes so that the oil and vinegar slightly wilts it. I’m lucky, as the mozzarella I use is from just down the road at Laverstoke Park, but supermarkets sell it too, and you can buy it online. Buy it as fresh as possible and use it straight away, as it starts to deteriorate as you keep it. If you can find burrata, that works well too. It’s often made from mozzarella trimmings mixed with cream, and it tastes brilliant.