(Serves eight to 10)
4 oranges, segmented
12 leaves of gelatine
Fresh mint, handful
250ml white wine
8-10 slices Parma ham
Take the melon, cut into four quarters, then peel and remove visible seeds. Cut lengthways into 1/2in (12mm) thick slices to the shape of the terrine mould of your choice. Line the terrine mould with clingfilm, pressing tight against the surface. Then line with melon along the bottom and side. Peel oranges, take out segments with sharp knife. Save leftover juice for later.
Heat the white wine and sugar. Infuse the mint leaf in it. Strain, add gelatine, dissolve and allow to cool. Place some of the orange segments on top of the melon in the terrine and add a bit of the gelatine stock so that it just covers the segments. Place in fridge until the gelatine has set.
Take from fridge, place slice of melon of top of orange segments, then place more orange segments, cover with gelatine stock, put back in fridge until gelatine has set. Once again remove terrine from fridge, place melon on top of orange segments, cover with remaining gelatine stock and place back in fridge for a good two hours until completely set.
Remove from the mould, remove clingfilm, slice and place on plate. Add a slice of Parma ham to the right of the terrine and serve.
Michael Moore, chef-proprietor, Michael Moore restaurant, London