Mushroom and Serrano ham Fusilli

Once boiling, add the pasta and a pinch of salt to the water and cook for 12 mins. Drain in a colander, reserving some of the pasta water to use in the sauce. Pop the pasta back in the pan, then drizzle over a little oil to stop it sticking together.

In the meantime, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the Serrano ham and cook until crispy, 2-4 mins, turn halfway through. Remove from the pan to a plate and set to one side. Return the pan to the heat, add the breadcrumbs. Fry the breadcrumbs, stirring regularly, until golden, 1-3 mins, then mix in the thyme leaves, a good pinch of lemon zest and ½ the garlic. Cook for 1 minute.

Season the crumbs with salt and pepper then transfer to a bowl, set aside. Wipe out the pan and return to medium heat with another drizzle of oil and a knob of butter if you have some. Once hot, add the mushrooms, fry until golden, 4-5 mins. Reduce the heat slightly, then add the shallot to the pan. Cook gently until it's soft and beginning to colour, 4 mins, mix in the remaining garlic. Cook, stirring, for 30 seconds.

Next, stir the creme fraiche, reserved pasta water (see ingredients for amount) and stock powder into the pan. Stir to dissolve the stock. Bring to the boil, bubble for 30 seconds, then mix in the spinach, one handful at a time, until wilted. Break the Serrano ham up into smaller pieces, then stir into the sauce, along with the blue and hard Italian cheese.