Melon chutney
A ripe Charentais melon is a wondeful thing, and we are lucky enough to be able to eat them all summer. When it is perfectly ripe and chilled, it’s a sin to eat it in any other way than as it is, with a glass of Muscat de St Jean de Minervois. If it isn’t, this is another way of using it; it makes a nice relish to serve with grilled duck breast, roast duck, or — dare I say it — foie gras. Quick to make too.
Recipe for Melon chutney »


