Mint-glazed melon with Ibérico mayonnaise recipe
 This isn't your average melon and ham combo. Ibérico pork fat goes into an amazing smoky bacon mayonnaise to accompany sweet, ripe melon, salty jamón and fresh mint. 40g/1½oz streaky bacon 50g/1¾oz Dijon mustard 80ml/2½fl oz full-fat milk 160g/5½oz Ibérico pork fat 25ml/¾fl oz sherry vinegarsalt and freshly ground black pepper 40g/1½oz streaky bacon 50g/1¾oz Dijon mustard 80ml/2½fl oz full-fat milk 160g/5½oz Ibérico pork fat 25ml/¾fl oz sherry vinegar salt and freshly ground black pepper 150ml/5fl oz malt vinegar 150g/5½oz caster sugar 1 small banana shallot, finely diced40ml/1½fl oz mint-infused oil 150ml/5fl oz malt vinegar 150g/5½oz caster sugar 1 small banana shallot, finely diced 40ml/1½fl oz mint-infused oil 4 thick slices sourdough bread, crusts removed and torn into bite-sized chunks1 tbsp olive oil large pinch sea salt 4 thick slices sourdough bread, crusts removed and torn into bite-sized chunks 1 tbsp olive oil large pinch sea salt 1 Sunsweet melon (or cantaloupe melon), skin and seeds removed and cut into equal-sized wedgesfresh small mint leaves, to garnish4 slices jamón Ibérico smoked almonds, roughly chopped 1 Sunsweet melon (or cantaloupe melon), skin and seeds removed and cut into equal-sized wedges fresh small mint leaves, to garnish 4 slices jamón Ibérico smoked almonds, roughly chopped Method To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp.To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette. To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp. To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette. To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette.