Creamy Ham Hock Penne

When boiling, pop the wheat pasta into the pan of water and cook for 10 mins. Once cooked, drain in a colander and return to the saucepan, off the heat. Drizzle over a little oil and stir through (to stop it from sticking together!), then cover with a lid to keep warm.

In the meantime, heat a glug of oil in a large frying pan over medium heat. Once hot, add the onion and cook until soft and starting to colour, stirring occasionally, 5-8 mins. Once softened, stir in the mangetout, garlic and ham hock. Cook for 1 minute more.

While the onion is cooking, mix the crème fraîche, Italian style grated hard cheese, mustard and lemon zest together in a small bowl.

Next, stir the crème fraîche mix into the frying pan. Add the water (see ingredients for amount) and stir well to combine. Cook until thickened and reduced, then remove from the heat, 2-3 mins. Stir through the chopped parsley and season to taste with a pinch of salt, a good grind of pepper and a squeeze of lemon juice.