Creamy Ham Hock Penne

Pour the water from the kettle into a large saucepan over high heat. Add a good pinch of salt and bring back to the boil. Once boiling, pop the pasta into the pan 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 a medium heat. Once hot, add the sliced onion and cook until soft and starting to colour, 5-8 mins, stirring occasionally. Once softened, stir in the mange tout, garlic and ham hock. Cook for 1 minute more. 

While your onions are cooking, mix the crème fraiche, hard Italian cheese, mustard and the  lemon zest together in a bowl. 

Next, stir the crème fraiche mix into the frying pan. Add the water for the sauce (see ingredients for amount) and stir well to combine. Cook until thickened and slightly reduced, 2-3 mins, then remove from the heat. 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.