I make it from a recipe from the Observer Food Monthly magazine - no red onions or cucumbers, but some spring onions and a pinch of cinnamon and allspice in the dressing. And all hand chopped, I d...

I had the most delicious lunch at a fromagerie in Paris. I have recreated this dish at home many times. It was a halved melon (charentais I think, but I've used cantaloupe too) with the seeds remov...