1 Preheat oven to 180C. Line an oven tray with baking paper, put ham in the tray. Combine the chutney and hot water, stir until smooth, then spoon over the ham. Roast ham in the oven for 15-20 minutes until lightly caramelised on the edges, then set aside.

2 Combine the oil, vinegar and garlic in a bowl, season with pepper and whisk until combined. Remove and discard outer leaves from the lettuce, rinse and cut in half, then cut each half into wedges. Slice melon into quarters, peel, remove seeds, then cut into thin wedges.

3 To serve, carve ham into thin slices and arrange on plates with the lettuce and melon wedges. Drizzle with dressing, sprinkle with roasted walnuts and top with watercress sprigs.

Cook's tips
- The iceberg lettuce and melon can be prepared up to a day before serving. They keep best in a stainless steel bowl (the bowl gets very cold and stays cold) covered with plastic wrap, in the fridge.

- Watercress is available in bunches from greengrocers. Rinse in cold water before using and snip off the sprigs from the stalks with scissors. Watercress spoils quickly and should be used within two days of purchase. Lamb burgers with skordalia

- The lamb patties can be made up to a day before cooking. Store in a single layer in the fridge, covered with plastic wrap.

- For a smoother skordalia, use a stick blender or food processor to mash the potatoes. Barbecued pork salad

- Barbecued pork can be found in Asian shops. If unavailable, coat a pork fillet in a mix of hoisin and soy sauces. Roast for 25 minutes, cool and slice.

- Thai red curry paste is available at supermarkets in packets or jars. It varies from mild to very hot.