Parma Ham and Parmesan Filled Pasta

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

b) 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.

c) Put the frying pan back on high heat with a drizzle of oil.

d) Add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. Set aside.

a) Once the mushrooms are browned, lower the heat to medium-high and stir in the garlic, 30 secs.

b) Pour in the water for the sauce (see pantry for amount), creme fraiche and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

c) Bring the sauce to a boil, then reduce the heat and simmer until thickened, 2-3 mins. Remove from the heat. 

a) Meanwhile, pour the boiled water from the kettle into a saucepan with 0.5 tsp salt and bring back to the boil.

b) When boiling, add the filled pasta to the water and bring back to the boil. Cook until tender, 3 mins.

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

a) Once thickened, add the cheese to the mushroom sauce and stir to combine. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

b) Gently stir the cooked pasta through your creamy sauce.

a) Divide the filled pasta between your bowls and spoon over any remaining creamy mushroom sauce. Top with the crispy Serrano.

b) Serve the baby leaf salad alongside and drizzle over a little olive oil.

c) Drizzle the balsamic glaze over your pasta and salad.

Enjoy!