Serrano, Pear & Monte Enebro
Recipe by Ross FeatherstonePhotography & Styling by Katy Lanceley
6 slices of serrano
125g Monte Enebro Small bunch of rocket
Tear 6 slices of Serrano ham in half. Core a pear and cut into 12 slices. Place a piece of pear at the bottom of the ham slice. Add a slice of Monte Enebro and a few rocket leaves. Roll up and secure with a cocktail stick.