Gin-cured melon with Parma ham, mint and pomegranate
Prep time: 15 minsTotal time: 
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
Prep time: 15 minsTotal time: 
Lisa Goodwin-Allen
Lisa Goodwin-Allen is a British chef best known for leading the kitchen at Northcote in Lancashire, where she is now chef patron. As well as her new role as culinary director at Rosi at The Beaumont hotel in London, she is a regular on TV and has been a judge on MasterChef and Great British Menu.
Lisa Goodwin-Allen
Lisa Goodwin-Allen is a British chef best known for leading the kitchen at Northcote in Lancashire, where she is now chef patron. As well as her new role as culinary director at Rosi at The Beaumont hotel in London, she is a regular on TV and has been a judge on MasterChef and Great British Menu.
Ingredients
- ½ cantaloupe melon
- ½ Galia melon
- 2 x 80g packs Parma ham
- 80g pomegranate seeds
- ¼ x 30g pack fresh mint, leaves picked
- crusty bread and butter, to serve (optional)
For the gin dressing
- 75g caster sugar
- 75ml white wine vinegar
- ⅓ x 30g pack fresh mint leaves
- 100ml gin
Step by step
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For 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).
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Once cooled, pass the mixture through a sieve into a bowl and stir in the gin.
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Use 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.
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Remove 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.
