Ingredients

1 large ripe mango, peeled, halved and pitted
1 tbsp lime or lemon juice
1 tsp fresh red chilli, finely chopped
2 handfuls rocket

2 wedges cantaloupe, Galia or honeydew melon
1 ball mozzarella cheese
Freshly ground black pepper
8 slices Tinos Ham

Preparation

You'll love the flavour of Tinos Ham with ripe fresh fruit - it goes particularly well with the melon and mango in this refreshing salad

Cut half the mango into neat slices to use in the salad. Chop the rest of the mango flesh roughly and blend this with the lime or lemon juice, chilli and two tablespoons of cold water, using a hand-held stick blender or regular blender

Share the rocket between two serving plates and arrange the sliced mango on top. Remove the skin from the melon, cut the flesh into slices and arrange on the salads

Tear or cut the mozzarella cheese into chunks or slices and share between the salads. Season with a little black pepper, and arrange the slices of Tinos Ham on top. Drizzle with a little mango dressing and serve at once

Cook's tips: Make sure that the fruit is at room temperature to fully appreciate its flavour. For fabulous nibbles, wrap chunks of mango and melon in slices of Tinos Ham - perfect for parties and get-togethers. Quartered figs and pears work well with Tinos Ham too.

Ingredients

2 large tomatoes, sliced
2 generous handfuls wild rocket
2 whole mozzarella cheeses
8-10 slices Tinos ham
Virgin olive oil, for drizzling
Balsamic vinegar, for sprinkling

Preparation

Enjoy the simply delicious flavours of Italy in this sensational Tinos ham platter.

Arrange the tomatoes and a handful of rocket leaves onto two serving plates. Tear or slice the mozzarella cheese and place to one side

Arrange folds of Tinos ham on each plate

Drizzle the mozzarella with virgin olive oil and balsamic vinegar, then serve at once

Cook's tip: Serve with some fresh Italian ciabatta to mop up all the wonderful juices.

Serves 4 persons

Ingredients

4 handfuls mixed salad leaves
2 pink grapefruit
2 ripe avocados, peeled, pitted and sliced
4 tablespoons virgin olive oil

2 tablespoons lemon juice
Salt and freshly ground black pepper
Pinch of caster sugar
12 slices Tinos ham

Preparation

This refreshing salad makes a wonderful starter - it's so healthy too!

Put a handful of mixed salad leaves onto four serving plates

Peel the grapefruit using a sharp, serrated knife to remove all the peel and pith. Cut them into segments, removing all the membrane. Arrange on top of the salad leaves with the sliced avocado

Mix together the olive oil and lemon juice with a pinch of salt, pepper and sugar. Sprinkle over the salads

Arrange the Tinos ham over the salads, then serve at once

Cook's tip: Try this salad another time, using two ripe papayas instead of grapefruit.

Serves 4 persons

Ingredients

8 slices genuine Tinos ham, chopped
300g / 10 oz spaghetti
25g / 1 oz butter
1 small onion, finely chopped
120g / 4 oz shelled fresh peas or frozen petit pois
200g / 7 oz tub crème fraîche or low-fat natural fromage frais
4 tbsp milk or single cream
finely grated rind of 1 lemon, extra to garnish
2 tbsp finely grated parmesan cheese
2 tbsp chopped fresh mint or basil, to garnish
shaves of parmesan cheese, to garnish
salt and freshly ground black pepper

Preparation

· Cook the spaghetti according to pack instructions

· Meanwhile, melt the butter in a small saucepan and sauté the onion gently until softened and cooked, without browning. Add the peas, then stir in the crème fraîche or fromage frais, milk or single cream, lemon rind, grated parmesan and chopped herbs. Heat gently, stirring, for about 3 minutes. Season to taste

Drain the spaghetti well, then return to the saucepan and add the Tinos ham. Add the sauce and stir gently to mix. Transfer to four warmed plates

Garnish with fresh herb sprigs, shaves of parmesan cheese, black pepper and lemon rind. Serve at once

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