Instructions: Pare the rind from the orange and place in a small bowl with the oil; cover and set aside for 30 minutes.

Divide the orange into segments.

Meanwhile pour the sherry into a small saucepan bring to the boil on the simmering plate and bubble to reduce by half.

Remove from the heat and whisk in the balsamic vinegar season to taste.

Set aside to cool.

Peel the mangoes and halve to remove the stone; slice the flesh.

Arrange the mango and orange segments on individual plates with the ham.

Add the orangeflavour oil to the sherry mixture; drizzle over the mango and parma ham.

Keep orange oil in a cool place for up to 1 week Add to other salad dressings. When choosing mangos they should be slightly soft under thumb pressure. Also when under ripe there is little or no smell; when ripe they are fruity and fragrant; when over rie they smell earthy or musty.

Serves 4

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