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Not something I've ever been able to find, I'm very jealous! I've seen a lot of recipes where it's just dropped whole into the curry sauce and supposedly really adds to the flavour.

To my embarrassment, I have never dared make a salad dressing. One attempt a few months back left me with a very vinegar-y salad which was nearly inedible :ermm: Does anyone have any simple recipes or tips?

Ooh, I'd never thought of doing that. I don't know why, but I always assumed the pulp/sediment would be an issue, will have to give it a go as I'm sure it would be much nicer with fresh melon.

They're very similar to wasabi peas in texture, apparently they're a common bar snack in Asia. I think the balls were made by Orion and had a peanut in the centre, they're definitely up there with some of the strangest things I've ever eaten :lol:

I like white wine mixed with Watermelon Rubicon, and served ice cold. I imagine it would be quite difficult to get the juice from a melon without getting bits of sediment in it.

I absolutely hate most seafood, but realised I'd accidentally been enjoying some strange, crispy shrimp balls. They were weirdly sweet and very addictive. I'm a massive fan of garlic peas, if you haven't tried them and you're a garlic fan, you will absolutely love them. Not exactly a social...

I once singlehandedly cooked for 21 people. If you're regularly cooking for a lot of people, investing in large pans definitely helps. I have an enormous paella pan which I can use for pasta sauces as well as any frying. I also have an industrial sized baking tray (like the sort used for school...