Watermelon and squab salad

Serves 6

(LISA BARBER)

3 squab
1 tbsp neutral-tasting oil such as corn oil
Sea salt
110g/3 oz watermelon per person, seeds removed and cut into rough chunks
1 bunch pak choi (1 head per person)

For the sweet chilli sauce

1 cup/225g/7 oz caster sugar
1 cup/240ml/7¾fl oz water
1 cup/240ml/7¾fl oz good-quality white-wine vinegar
1 cup/225g/7 oz chopped red chillies with seeds
A good pinch of salt

Preheat the oven to 200C/400F/Gas6, then start making the chilli sauce. This recipe will make more than you need, but can be used with all sorts of things.

Place the sugar, water and vinegar into a saucepan and bring to the boil. Turn down the heat slightly and simmer for 5 minutes.

Remove from the heat and add the chillies and salt. Allow to cool. It can be kept in the fridge for 2-3 days.

Now blanch the pak choi in boiling, well-salted water for 2 minutes then drain and refresh.

Rub the skin of the squab with oil and season with the salt. Place in a roasting tray on the middle shelf of the oven and roast for 12 minutes, remove and rest for 10 minutes.

Slice the meat and arrange on a large plate along with the watermelon and pak choi. Spoon over the chilli sauce and serve.