Six-hour slow-cooked beef chimichangas

6 hour

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Melon, Cremezola and Parma ham salad

Melon, Cremezola and Parma ham salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 large or 2 small melons, halved
70 g fresh rocket
50 g watercress
4 anchovy fillets
3 T avocado oil
1 T capers
Juice of 1 lemon
1 t Dijon mustard
150 g Cremezola or creamy
Gorgonzola, sliced
8 slices Parma ham
Sea salt and freshly ground black pepper, to taste

Method

Scoop the seeds out of the melons and fill the hollows with the rocket and watercress. Using the back of a spoon, mash the anchovy fillets and mix with the avocado oil, capers, lemon juice and mustard.
Top the melon halves with sliced Cremezola and drape over the Parma ham. Drizzle with the dressing, season to taste and serve immediately.

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Spinach lasagne

Rotisserie chicken-filled arancini

Six-hour slow-cooked beef chimichangas

Handmade nachos and pickled vegetables

Grilled lamb and feta salad with sumac dressing and pitta croutons

Pasta with duck and duck crackling

Roast chicken with plums, honey and rosemary

Pan-grilled fish with pea-and-mint puree

Coppa and creamed honey antipasti platter

Chicken frikkadels with an Asian dipping sauce

Mozzarella and grape salad with an anchovy-and-honey dressing

Vodka-and-lime jelly with grapes and honey

Grilled calamari steaks with grape salad and homemade mayonnaise

Melon, Cremezola and Parma ham salad

Melon, Cremezola and Parma ham salad

Ingredients

Method