Ham, Lemon & Peashoot Pasta

Boil a kettle

Add the baby gammon joint to a pot of plenty of boiled water and bring to the boil over a high heat

Continue to boil the baby gammon for 30 min or until it's cooked through

Use the next 15 min to clear up, set the table, have a cup of tea or simply chill!

Once the baby gammon has been cooking for 15 min, re-boil a kettle

Add the conchiglie to a large pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the conchiglie for 6 min

Meanwhile, peel and finely chop (or grate) the garlic

Roughly chop most of the pea shoots, saving the rest for garnish

Grate the cheddar cheese

Once the conchiglie has been cooking for 6 min, add the garden peas and cook for a further 3 min or until they're cooked with a slight bite

Once done, drain the conchigle and peas, reserving a cup of the starchy pasta water and keep the pot for the next step

Once the baby gammon is done, transfer it to a board and shred it, using two forks – this technique is known as 'pulling' 

Tip: if you don't want to pull the gammon, simply cut it up into bite-size pieces!

Return the pot (or a large enough pot to fit all of the ingredients in!) to a medium heat with a very generous drizzle of olive oil

Once hot, add the chopped garlic and cook for 1 min

Add the conchiglie, peas, shredded ham with a generous splash of starchy pasta water 

Stir the Dijon mustard, clotted cream, grated cheese and a squeeze of lemon into the pot

Add the chopped pea shoots and a grind of black pepper and stir until the pea shoots are wilted 

Cut the remaining lemon into wedges