This is a very simple dish that takes no time to prepare but is effective and refreshing to eat. The Parma Ham is now easy to find in supermarkets and the choice of melon comes down to personal taste, but there is a wide variety available all year round.
Start by cutting off the top and bottom of the melon then, carefully with a sharp knife, cut off the rest of the skin. Next cut the melon in half and remove all the pips. Cut thin wedges and wrap each with the thinly sliced Parma Ham. This can be done a little in advance as long as you cover it and put in the fridge or it will dry out.
To serve, again is simple, and comes down to choice. Here I have dressed the plate with a ring of skinned, sliced orange. In the centre of the ring is a small mound of mixed lettuce. As well as flavour and colour this adds something to rest the melon against to stop it sliding all over the plate. I have put a sprig of fresh dill in the centre to add color and height and drizzled a little fresh basil oil around it to finish the dish.
It really is that simple to serve as a favourite starter or as a light lunch.
Paul Vincent: Head Chef