Orkney Crab, Serrano and Asparagus Linguine

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. 

Trim the asparagus and cut into thirds.

Halve the baby plum tomatoes and pop them onto a piece of foil. Dizzle with oil, sprinkle with a pinch of sugar (if you have any) and season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, lay the Serrano ham into the pan and fry until crispy, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper. Set aside.

Place the garlic baguettes on a medium baking tray. Bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Meanwhile, pop the (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the asparagus and season with salt and pepper. Stir-fry, 2-3 mins.

Next, add the garlic and a pinch of chilli flakes. Fry for 30 secs more.

Stir in the crab meat, creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened and the crab is piping hot, 2-3 mins. Season with salt and pepper.

Once the sauce has thickened, stir through the cooked pasta and mix well. Add a splash of water to the sauce if it's looking a little thick, then remove from the heat.

Add the lemon zest, squeeze in some lemon juice and stir in the hard Italian style cheese until melted.

Taste and season with salt, pepper and more lemon juice if you feel it needs it.