Melon with crème fraîche and rose syrup

Serves 4

(Photograph by Lisa Barber)

At this time of year, when the orange-fleshed melons known as charentais come into season and are perfectly, deliciously sweet, I like to serve this dish. Sometimes we use rose petals from the garden to finish it off – but make sure they have not been sprayed with anything.

1 sweet, ripe melon
100ml/3fl oz crème fraîche
1tbsp rose syrup
a few rose petals (if you like)
a handful of cherries (optional)

Cut the melon in half and scoop out the seeds with a spoon. Cut into 8 pieces using a sharp knife. Remove the outer skin. Place the melon on a plate, with a few cherries, and spoon the crème fraîche on top. Drizzle over the rose syrup and scatter over the rose petals. Serve immediately after cutting – as the melon dries out quite quickly.