• 50 g (1¾ oz) craisins (dried cranberries)
• 2 onions
• 10 parsley stalks
• 10 mint stalks
• 50 ml (12/3 fl oz) vegetable oil
• 75 g (22/3 oz) almonds
• 75 g (22/3 oz) cashews
• 300 g (10½ oz) chicken mince
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon allspice
• ½ teaspoon cinnamon
• 1 Galia melon, rockmelon or honeydew (about 1 kg/2 lb 4 oz)
• 2 tablespoons butter
• 50 ml (12/3 fl oz) olive oil

Put the cranberries in a bowl, cover with warm water and leave to soak for 15 minutes. Finely chop the onions. Pick and chop the mint and parsley leaves.

Heat the vegetable oil in a frying pan over medium heat, add the onions and cook for 4 minutes. Add the almonds and cashews, and fry for 1 minute. Add the chicken mince and fry for 5 minutes, stirring regularly until the chicken is evenly golden brown. Add 1 teaspoon of the salt and the spices. Drain the cranberries, add to the pan and stir. Remove the pan from the heat.

Preheat the oven to 180°C (350°F/Gas 4).

Slice the cap off the melon, about 2 cm (¾ in) below the top. Scoop out and discard all the seeds. Mix the butter with a pinch of salt and rub inside the cavity. Push in the stuffing mixture. Place the cap back on, secured with two toothpicks. Rub the olive oil all over the outside of the melon and bake for 35 minutes.

Remove the cap and serve the whole melon at the table. Scoop out four servings, or slice into quarters.