100g sweet Ogen (green-fl eshed) melon, peeled, deseeded
and cut into 1cm cubes
100g sweet Cantaloupe or Charentais (orange-fl eshed) melon
50g watermelon
1 tablespoon virgin olive oil
300g good-quality fresh chorizo, thickly sliced
120ml dry sherry
Sea salt and freshly ground black pepper
2 tablespoons freshly chopped mint
〉〉 Heat the olive oil in a large frying pan and fry the chorizo slices until they are brown and crisp on the outside, but still juicy within. The chorizo yields plenty of its own fat, so there is no need to overdo the olive oil.
〉〉 Add the melon pieces, quickly toss together, then pour over the sherry.
〉〉 Let it bubble up for 30 seconds. Add two tablespoons of water and cook for another minute. Season with a touch of salt and black pepper.
〉〉 Transfer to a serving dish and sprinkle the mint over the top.