Six tablespoonfuls of extra-virgin olive oil, 300g of mixed mushrooms (chopped, halved or torn), quite a lot of fresh thyme, leaves only, sea salt and black pepper, a generous dash of good balsamic vinegar, 12 slices of Parma ham, four generous handfuls of rocket, Parmesan cheese.
Heat three tablespoonfuls of olive oil in a frying-pan. Add the mushrooms, thyme, and a pinch of salt, then sauté for three minutes. Mix the remaining oil with at least one-and-a-half tablespoonfuls of balsamic vinegar and season with salt and pepper. Toss the ham and rocket onto four plates. Gently fold the mushrooms through the ham and leaves. Splash them with the dressing and add a few shavings of Parmesan cheese before serving hot.