A 'wow factor' starter.


  • 1 small watermelon
  • 30 g butter
  • 2 shallots (peeled and finely diced)
  • 200 g champagne (or prosecco)
  • 200 ml double cream
  • 1 tblsp extra virgin olive oil
  • 2 cloves of garlic (peeled and crushed)
  • 0.5 tsp sea salt
  • 180 g baby mixed salad leaves


  • Cut the end off the watermelon and peel the hard skin off.
  • Cut 6 thick slices from the watermelon.
  • Trim each so that they are about 4-inches by 2-inches in size.
  • In a small saucepan sauté the butter and shallots over a medium heat for 4-5 minutes until they are soft, but not brown.
  • Stir in the Champagne and bring the sauce to a boil and simmer gently until the sauce has reduced by half.
  • Then add the cream and bring back tot the boil and reduce until the sauce has a thick consistency.
  • Then remove from the heat and pass the sauce through a sieve and keep warm.
  • Rub each watermelon slice with some extra virgin olive oil a little garlic and sea salt.
  • In a cast iron griddle sear the watermelon steaks on both sides for 2-3 minutes on each side until they are caramelised.
  • Place each watermelon steak in the centre of a plate, drizzle generously with the Champagne sauce and garnish with some baby salad leaves.

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