Melon & Parma Ham Panzanella

Serves 4

 20 minutes
Cook: 15 minutes


  • 600g cherry tomatoes, a variety of colours, halved
  • 250g sourdough, cut into 2-3cm chunks
  • 100ml extra virgin olive oil
  • 1 Cantaloupe melon, cut into 12 wedges,
    deseeded and rind removed
  • 8 slices Prosciutto di Parma
  • bunch of basil, roughly torn

For the dressing

  • 1 enchillon shallot, finely sliced into rings
  • 3 tbsp red wine vinegar
  • 2 tsp agave syrup


  1. To make the dressing slice the shallot and add to a bowl with the vinegar, then set aside for 30 minutes.
  2. Meanwhile heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a large bowl and sprinkle with 1 tsp salt and set aside too.
  3. In a separate large bowl mix the sourdough, 1 1/2 tbsp olive oil and a little salt. Tip onto a parchment lined tray and bake for 15 minutes, until lightly golden. Remove and leave to cool.
  4. Add the remaining oil and agave to the bowl with the shallot to make the dressing.
  5. Set aside 8 of the smallest melon wedges and roughly chop the rest. Add the chopped melon, the croutons and most of the dressing to the bowl with the tomatoes, then stir through most of the basil.
  6. Transfer to a serving platter or divide between plates. Wrap each melon wedge in a slice of Prosciutto di Parma and arrange on top of the salad, drizzle with the remaining dressing, scatter over the remaining basil and serve.

Potato salad with crispy Parma Ham

Serves 6-8

Prep: 15 minutes, plus cooling
Cook: 10 minutes


  • 1kg new potatoes, chopped into smaller chunks
  • 2 tsp olive oil
  • 6 slices Prosciutto di Parma
  • 125g mayonnaise
  • 125g Greek yoghurt
  • 2 tbsp capers, drained and roughly chopped
  • 2 tbsp chopped dill, plus extra to serve
  • 4 tbsp chopped chives, plus extra to serve
  • half a lemon, for squeezing
  • 3 sticks celery, finely chopped
  • 3 hard-boiled eggs, peeled and roughly chopped


  1. Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
  2. Meanwhile, heat a drizzle of oil in a frying pan and cook the Prosciutto di Parma until beginning to crisp, transfer to a plate lined with kitchen paper to cool and crisp further, then break into pieces.
  3. To make the dressing, in a large bowl mix together the mayonnaise, yoghurt, capers, dill, chives, seasoning and a good squeeze of lemon juice to taste.
  4. Tip the potatoes and celery into the dressing and gently stir to combine, then fold in the egg.
  5. Transfer to a serving dish and garnish with a little dill and chives and the crispy Prosciutto di Parma. When transporting for a picnic, keep the crispy Prosciutto di Parma in a separate container so it stays nice and crisp.

Parma Ham, red onion & olive focaccia

Cuts into 12-15

Prep: 25 minutes, plus rising and proving
Cook: 40 minutes


  • 500g strong white bread flour, plus extra for kneading
  • 7g sachet fast-action dried yeast
  • 8 tbsp extra virgin olive oil, plus extra for greasing
  • 2 red onions, each cut into 8 wedges
  • 4 sprigs rosemary, split into smaller sprigs
  • 20 green olives, pitted
  • 8-10 slices Prosciutto di Parma


  1. Tip the flour into a large bowl, add the yeast to one side of the flour and 1 tsp fine salt to the other side, then mix everything together. Make a well in the center and measure in 4 tbsp olive oil, then gradually add 300ml lukewarm water, mixing until you have a slightly sticky dough. Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth and stretchy, then shape into a ball – if you have a stand mixer add the dry and wet ingredients to the bowl and let the dough hook do the hard work. Pop the dough into a large oiled bowl, cover with a tea towel and leave in a warm place for 1-2 hours, or until doubled in size.
  2. Heat oven to 200C/180C fan/gas 6. Grease and line a large roasting tin – about 20cm x 30cm. Gently lift the dough into the tin, stretching and pushing it into the corners. Cover with a tea towel and leave to prove again in a warm place for 35-45 minutes.
  3. Meanwhile mix together the onion wedges, rosemary and olives in a bowl together with 1 tbsp olive oil.
  4. Uncover the dough, make a few indentations into the surface using your hands, then scatter over the onions, rosemary, olives, and their oil pushing them into the indentations. Rub each slice of Prosciutto di Parma in the onion bowl to coat in a little
  5. Oil then arrange on top, nestling in and tucking under some of the onion, scatter with a little coarse sea salt, avoiding the Prosciutto di Parma. Transfer to the oven and bake for 30- 40minutes, or until the bread is golden.
  6. Remove from the oven and quickly drizzle over the 3 tbsp extra-virgin olive oil while it’s still hot. Leave to cool then cut into squares before wrapping up and taking on your picnic.

Heritage tomato, goat’s cheese & Parma Ham galette

Serves 4-6

Prep: 30 minutes, plus chilling

Cook: 50 minutes


  • 250g plain flour, plus extra for rolling
  • 150g unsalted butter, fridge cold, cubed
  • 1 tbsp oregano leaves, roughly chopped
  • 2 medium eggs

For the filling:

  • 2 large heritage beefsteak tomatoes,
    thickly sliced
  • 350g cherry tomatoes, halved
  • 150g soft goat’s cheese
  • 2 garlic cloves, crushed
  • 2 tbsp oregano leaves,
    finely chopped, plus extra leaves to serve
  • 5-6 slices Prosciutto di Parma
  • Extra virgin olive oil


  1. To make the pastry, put the flour, butter and 1/4 tsp fine salt into a large bowl, then using your fingertips rub in the butter until the mixture resembles fine breadcrumbs. Stir through the oregano leaves, then add 1 beaten egg and mix to a dough, adding a few tsps of water if needed. Bring the dough together with your hands, knead briefly and shape into a round. Wrap in a large sheet of baking parchment and rest in the fridge for 30 minutes.
  2. Meanwhile, lay the tomato slices and cherry tomatoes (cut side down) onto sheets of kitchen roll and top with more kitchen roll, so that any excess liquid can be absorbed.
  3. In a small bowl mix together the goat’s cheese, garlic, chopped oregano and seasoning.
  4. Heat the oven to 190C/170C fan/gas 5. Remove the pastry from the fridge and unwrap. Roll out on the baking parchment to a rough 30-35cm round. Spread the cheese mix over the base, leaving a 3-4cm border all the way around. Layer the large tomatoes over the cheese, then top with the cherry tomatoes. Fold the pastry edges in over the filling. Beat the remaining egg and use to brush the exposed pastry.
  5. Drizzle the tomatoes with a little oil, season and bake for 45-50 minutes, until golden. Leave to cool to room temperature, then garnish with slices of Prosciutto di Parma, oregano leaves and a drizzle of olive oil. Serve with a green salad and balsamic dressing.

Creamy green Parma Ham carbonara

Serves 4 

Prep: 15 minutes
Cook: 15 minutes


  • 300g linguine
  • 150g frozen peas
  • 200g Tenderstem broccoli, cut into smaller pieces
  • 100g creme fraiche
  • 3 eggs
  • 75g Parmesan, finely grated, plus extra to serve
  • 1 tbsp olive oil
  • 4 large garlic cloves, thinly sliced
  • 200g baby spinach, roughly chopped/shredded
  • zest 1/2 lemon, plus extra to serve,
    and the lemon cut into wedges to serve
  • 8 slices Prosciutto di Parma, roughly torn


  1. Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions, adding the peas and broccoli for the last 3 minutes. Drain reserving three ladlefuls of water.
  2. Meanwhile whisk together the creme fraiche, eggs and Parmesan, and set aside. Heat the oil in a large frying pan, add the garlic cooking until golden. Tip in the drained pasta and vegetables, then add the spinach, stirring until beginning to wilt. Pour in the cheese and egg mixture and a ladle or two of pasta water, then turn off the heat. Stir until the eggs have cooked in the heat of the pasta, and you have a nice sauce, add a little more pasta water if needed.
  3. Add the lemon zest then stir in Prosciutto di Parma. Divide between plates and top with grated Parmesan, extra lemon zest, black pepper, and lemon wedges for squeezing over.

Recipes by Emily Kydd 
Photography by Tim Atkins