Arrange three slices of air-dried ham at triangular interludes on the plate. In between these, put Byland Blue, spoon a little chutney around. Dress the watercress, season, then add the croutons. Mix gently, then place into the centre of the ham and cheese. Serve immediately.
Place ingredients into a suitable sized thick-bottomed pan, reduce down to coating consistency, leave to cool, use as required.