2 ripe Galia melons 1/4pt/150ml double cream good squeeze lemon juice 2 tsp. mild curry paste-or to taste 1oz/25g sliced almonds watercress sprigs
Instructions
1) Halve melons and remove seeds. Scoop out balls with a melon baller or, failing that a teaspoon, and place in a bowl.
2) Whisk cream until thick, but not too stiff. Stir in lemon juice and curry paste. Pour over melon balls and toss lightly. Chill in the fridge for 15 minutes.
3) Toast almond slices watching them carefully so they don't burn. Cool. Pile melon mixture on a bed of watercress and decorate with toasted almond slices.
