Serrano Ham, Tarragon and Butternut Linguine

In the meantime, pop a large saucepan of water on to boil for the pasta. Half, peel and thinly slice the onion. Chop the tenderstem broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Roughly tear the serrano ham slices into large pieces.

Once boiling, add the linguine (see ingredients for amount you need) to the water along with 0.5 tsp of salt. Cook for 12 mins, then drain in a colander reserving some pasta water to use for the sauce (see ingredients for amount) and return linguine to the pan with a drizzle of oil (this will stop it from sticking together!). Set to one side.

While your pasta cooks, heat a drizzle of oil in a large frying pan on medium high heat. Add the serrano ham in a single layer. Cook until the ham is golden, 2-3 mins on each side. Remove from the pan onto kitchen paper then add a drizzle more oil and the onion. Fry until beginning to soften, stirring occasionally, 4-5 mins. Add the broccoli and a small splash of water to the frying pan. Stir-fry until the broccoli is just tender, 4-5 mins.

Stir in the garlic and cook for 30 seconds. Pour the reserved pasta water and chicken stock powder into the pan with the broccoli. Stir in the creme fraiche and tarragon, along with the Serrano ham and onion mixture. Bring to the boil, then remove from the heat.