Ham and pickled cherry salad

To make the pickled cherries: Place the sugar, water and balsamic vinegar in a large saucepan and heat gently, stirring until the sugar has dissolved. Add the star anise, peppercorns and ginger, turn up the heat and simmer, uncovered, for 10 minutes. Remove from heat and leave to cool to room temperature.

Wash the cherries and wipe them dry. Remove the stones (optional) and stalks. Place the fruit in hot, sterilised jars (see note below) and immediately pour over the syrup to cover. Seal.

For the ham: Place the ham in a frying pan and pour over enough cider to cover. Bring to the boil, then remove the ham and discard the cider. On a large serving platter, combine the ham with the rocket, crumbled fetta, almonds and cherries. Whisk together the pickling liquid, extra cider and olive oil, pour over the salad and gently toss. (Alternatively, make the salad without the ham and serve with the meat.)

Note: To sterilise jars, wash in soapy water and rinse. Place in a pot of boiling water for 10 minutes, then drain on a clean tea towel.

Transfer to a 150C oven for 5-10 minutes to dry out and heat through.