If you’ve never tried this popular Italian starter, do now. The savoury ham and sweet melon are wonderful partners. The melon must be ripe. Press the end in the shop and sniff – if it’s ready it will give you a little of its scented aroma.
Halve the melon, deseed, quarter, remove skin and slice the flesh. Fan on the plate with the cured ham and rocket. Lightly dress the leaves with olive oil and drizzle over some good balsamic vinegar.