Serrano ham and basil-infused melon
Serves: 4
Prep time: 30 mins Total time: 
Recipe photograph by Steve Ryan
Serrano ham and basil-infused melon
Recipe by Ben Murphy
Serves: 4
Prep time: 30 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
174Kcal
Fat
9gr
Saturates
2gr
Carbs
10gr
Sugars
9gr
Fibre
5gr
Protein
12gr
Salt
1.8gr
Ben Murphy
Ben Murphy was the Head Chef at The Woodford in South Woodford, London. During his time there, the restaurant picked up various accolades such as the Champagne Laurent-Perrier London Restaurant of the Year at the London Restaurant Awards.
See more of Ben Murphy’s recipes
Ben Murphy
Ben Murphy was the Head Chef at The Woodford in South Woodford, London. During his time there, the restaurant picked up various accolades such as the Champagne Laurent-Perrier London Restaurant of the Year at the London Restaurant Awards.
See more of Ben Murphy’s recipes
Ingredients
- 1½ ripe cantaloupe melons
- 1 pot of growing basil
- 1 tsp extra-virgin olive oil, plus extra to drizzle
- 2 x 70g packs serrano ham
- a handful of wild rocket, to garnish
Step by step
Get ahead
Start this recipe the day before, and prepare to the end of step 3.
- Halve the melons, deseed and cut off the peel, then cut the flesh of 1 melon into neat 2.5cm cubes – you need about 24 cubes. Keep the trimmings to make the 'soup'. Finely slice 10 large basil leaves and mix with the cubes of melon and 1 teaspoon of olive oil in an airtight plastic container. Chill overnight; the flavours will combine.
- Scoop the flesh of the other ½ melon together with the trimmings into a food processor and blend until it is really smooth.
- Pass the soup through a sieve into a pan and add 10 whole stems of basil (not the leaves). Bring to the boil then immediately remove from the heat. Allow to cool completely, then chill for at least 4 hours or overnight.
- Remove the marinated melon and serrano ham from the fridge about 30 minutes before serving, so they aren't fridge-cold.
- Arrange the ham in twists on 4 starter plates, tucking in the infused diced melon. Scatter with a few small rocket leaves and basil leaves and drizzle with olive oil. Discard the basil stalks from the chilled melon soup and serve it on the side, in little bottles or shot glasses.
