Ultimate Burrata, Serrano and Pesto Linguine

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and fry until fragrant, 1 min.

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.

Once thickened, stir the pesto into the sauce. Season with salt and pepper.

When the tomatoes have about 5 mins left, pop the Serrano ham onto the other side of the baking tray and return to the oven until the Serrano ham is crisp and golden, 5-7 mins.

Meanwhile, cut the burrata in half. 

When the linguine and roasted tomatoes are ready, stir both into the pesto sauce. Taste and season with salt and pepper if needed.

When the Serrano ham is ready, snap into smaller shards.