The Gaelic rose in the photograph was the starter that the two talented WI members from Otmoor devised for their award-winning dinner created to celebrate Denman College's 60th anniversary. Lynn Taylor and June Foreman say the secret to making this dish look good is a sharp knife and a steady hand, though I'm convinced that Lynn's artistic talents had something to do with its attractive appearance too.

YOU WILL NEED:

Half of a small watermelon

Half of a honeydew melon

Half of an Ogen melon

4oz (125g) raspberries

2oz (50g) icing sugar

Fresh berries and a bay leaf to decorate.

METHOD: Place the raspberries in a saucepan and cook over a gentle heat until the juices run out.

Pass the raspberries through a sieve and sweeten with icing sugar.

Cool and refrigerate Peel the melons, cut in half across the 'equator' and remove the seeds, then slice across as thinly as possible.

Using cold plates form a base with four slices of honeydew melon, twisting the slices at 180 degrees so that they stand up.

Arrange the watermelon in a similar fashion on top.

Follow this with a third layer of ogen or honeydew melon forming petals.

Spoon coulis around the base of the melon rose, garnish with fruits and a bay leaf.

Refrigerate for at least two hours if possible so that it is chilled when served.

Note: When refrigerating this lovely starter, try to cover each one with a bowl or a pan which will stop the fridge smells contaminating the flavour without knocking the rose out of shape.