Instructions: 1 Cut half the potato into chunks. Cook the potato chunks in a pan of boiling water until tender. Drain. Chop the green ends of the leek and rinse well.

2 For the Soup: Cut the remaining potato into 1cm cubes. Heat 25g/1oz butter in a pan, add the chopped green leek and potato cubes, stock cube and 600ml/1 pint boiling water.

3 Thinly slice 1 carrot lengthways on a mandolin and add to the soup with the pasta and 50ml/2fl oz white wine.

4 Season and simmer until the vegetables and pasta are tender. At the end of cooking, stir in the chopped herbs and serve the soup in bowls.

5 Using a cutter, cut out two discs from the gammon and chop the remainder.

Place the gammon discs in a shallow disc, drizzle over the honey and sesame oil and marinate for a few minutes.

6 Cut one carrot into very small dice and chop the white part of the leek.

7 Heat 1 tbsp olive oil in a frying pan, add the chopped gammon and carrots and cook for a few minutes. Add the lentils and chopped white leek and cook for a few minutes, until the leeks and carrots are tender. Season.

8 Place half the soup powder in a small pan, add the cream and 50ml/2fl oz white wine and heat. Season. Crush the boiled potatoes, add 25g/1oz softened butter, the remaining soup powder and mustard, season with pepper and mix together.

9 Heat 2 tbsp olive oil in a frying pan and place two cooking rings in it.

Fill the cooking rings with the potato mix, flatten down and cook for a few minutes on each side, or until golden brown.

10 Heat 1 tbsp olive oil in a griddle pan, add the gammon discs and cook for 1-2 minutes on each side, until cooked through. Place the potato cakes in the middle of a plate and top with the gammon discs, drizzle over the sauce and spoon the lentil mixture around the edge.

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