Starter

2 tsp olive oil

1 tbsp butter

3 large shallots, peeled and finely sliced 2 garlic cloves, peeled and finely sliced 4 courgettes (500g approx), topped, tailed and chopped into 2cm cubes

750ml hot homemade vegetable stock

20 mint leaves

20g watercress

2 tbsp crème fraîche

450g cantaloupe melon, peeled and

seeds removed

20g ginger, peeled and grated

1 tbsp honey

½ lemon, juice only

To serve

2 tsp finely chopped chives

2 tbsp crème fraîche 2 tbsp extra virgin olive oil