Roast peach & Parma ham salad
Fire up the oven an hour or so before you're ready to cook. When the temperature has reached between 180C and 200C (check with your thermometer) and the smoke and the flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source if needed.
Halve and destone the peaches, then lie them, cut-side up, in a snug-fitting roasting tray. Drizzle with oil, slide into the hot oven and roast for 20 minutes, or until charred and sticky. Keep and eye on them and rotate the tray for even cooking.
Place two peach halves on each serving plate. Pop a small chunk of mozzarella and slice of Parma ham over each one. Squeeze the lemon juice into a jam jar and top with three times as much oil, then season well with salt and pepper. Place the rocket and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches. Serve straight away.