Gin-cured melon with Parma ham, mint and pomegranate

Lisa Goodwin-Allen of Rosi at The Beaumont hotel in Mayfair, London loves melon and ham. It can be really nice and refreshing – and here is finished off with a zing from the gin and mint

📝 Ingredients

• 1/2 cantaloupe melon
• 1/2 Galia melon
• 2 x 80g packs Parma ham
• 80 g pomegranate seeds
• 1/4 x 30g pack fresh mint, leaves picked
• crusty bread and butter, to serve (optional)
• 75 g caster sugar
• 75 ml white wine vinegar
• 1/3 x 30g pack fresh mint leaves
• 100 ml gin

👨‍🍳 Instructions

1. 1For the gin dressing, add all the ingredients apart from the gin to a saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat, cover and leave to infuse and cool (about 15 minutes).
2. 2Once cooled, pass the mixture through a sieve into a bowl and stir in the gin.
3. 3Use a melon baller to scoop balls from the melon flesh. Place them all in a bowl, pour over the gin dressing and toss to coat. Season with a small pinch of salt, then transfer to the fridge and chill for at least 30 minutes to allow the flavours to infuse.
4. 4Remove the melon from the fridge and return to room temperature. Divide the melon balls among plates and pour over the juices left in the bowl. Arrange 2 slices of Parma ham on each plate, then scatter with the pomegranate seeds and mint leaves. Serve with bread and butter, if liked.