MELON & JAMÓN

This is all about the balance of the salty ham and sweet melon, so try to find a good melon – piel de sapo (meaning ‘toad skin’, named for its thick, uneven green skin) is the classic Spanish melon – or allow time for it to ripen at home.

It may not seem like a recipe, but this is the perfect thing to put in the middle of the table to start a meal, and anyone can make it.

FOR 4

1 ripe green Spanish piel de sapo melon, or other sweet, ripe melon

240g jamón ibérico de bellota (I like to use 5J – see here), sliced very thinly

40ml extra virgin olive oil

freshly ground black pepper (you shouldn’t need any salt, as the jamón is salty enough)

Cut the melon into wedges and remove the skin. Cut into large cubes, bearing in mind that each cube should be able to fit into your mouth.

Place the cubes of melon on the serving plate with the ham on top, and finish with the olive oil and pepper.