• 12 slices Parma Ham
• 50g crystallized ginger, roughly chopped
• 1 ripe pear, sliced
• 3 figs, quartered
• ½ cantaloupe melon, sliced
• 6 physalis fruits
• Virgin olive oil, to serve
• Aged balsamic vinegar, to serve

Honey-roasted nuts:

• 1 tbsp granulated sugar
• 2 tbsp runny honey
• ½ tsp fine sea salt
• Pinch of ground black pepper
• Finely grated zest of 1 orange
• 80g pecan nuts, roughly chopped
• ½ tbsp sesame seeds

Preheat the oven to 175°C
Mix together the sugar, honey, salt, pepper and orange zest and coat the pecans with this mixture
Pour the honey-nut mixture onto a greased baking sheet and spread out to give one even layer
Sprinkle sesame seeds over the top of the nuts and roast in the oven for 10 minutes. Then, stir the pecans and place back in the oven for a further 5 minutes until golden
Remove the nuts from the oven and leave to cool on a sheet of greaseproof paper
Once the nuts have cooled, break them into shards and add them to a delicious platter of Parma Ham slices, crystallized ginger, pear, fig, melon, physalis, olive oil and balsamic vinegar

Cook’s tip: You can make the honey-roasted nuts up to 3 hours in advance, so this is a perfect and easy way to start an evening of entertaining!