Cut the melon in half and scrape out the seeds. Discard the seeds and cut out pieces of the melon using a melon baller. Skewer the melon balls on the cocktail sticks and place small rolled-up slices ...

Prosciutto, or Parma ham, is a cured Italian meat made from the hind leg or thigh of the pig. The meat is cured in salt for two months, then air-dried for at least eight more months before serving.

Replace the Parma ham with 50g (1¾oz) vegetarian cheese (from delis, supermarkets or online) Extracted from Salad Love by David Bez published by Quadrille, £16.99. To order a copy for £14.99 (p ...

Melon and parma ham (serves six as a starter) Simple enough, you might suppose, and yet the combination is often poorly served in England. The condition of the ingredients is crucial.

The Italians pull off this beautiful marriage of flavours and textures brilliantly. It's particularly worth serving now, as melons are bang in season and at their juiciest.

Taste assessment: It’s the simple things that are difficult to get right, aren’t they? And you can get just two ingredients, Parma ham and melon, awfully wrong. But Fornata, a Soho eatery with ...