Honey-seared melon with lavender and raspberries

This fabulously simple dessert came about one summer evening, with the lavender in flower and a bowl of strongly scented raspberries to hand. The melon was slightly under ripe and needed sweetening. Honeycomb did the trick, and it's hard to imagine this dish without it now.

Cut the melon in half, scoop out the seeds then cut each half into 3 slices. Put a third of the honey in a bowl and dilute it by stirring in the water. Make a brush with the lavender and dip it in the honey.

Heat a griddle until a few drops of water sprinkled on to the surface evaporate instantly. Lightly brush the melon with the honey mixture. Grill for 30 seconds on each side. Serve with the raspberries, honeycomb and lavender flowers.

Serves 6
1.3kg/3lb melon, preferably Charentais
200g/7oz honeycomb
5ml/1 tsp water
a bunch of lavender, plus extra flowers for decoration
300g/11oz/2 cups raspberries