Ingredients:
- 30g butter
- 1 large onion, finely chopped
- 500ml chicken stock
- 130ml milk
- 120ml cream
- 1 tbsp wholegrain mustard
- 300g spaghetti
- 400g cooked ham, chopped
- 1 tbsp cornflour
- 3 tbsp cold water
- 150g frozen peas
- 1 tbsp lemon juice
- Salt and black pepper
Method:
- Melt the butter in a large pot over a medium-high heat. Cook the onion for 5-6 minutes until lightly golden brown.
- Add the stock, milk, cream and mustard and bring to a boil. Add the spaghetti and ham, then reduce the heat to medium-low and simmer, covered, for about 10 minutes until the spaghetti is al dente.
- In a cup, stir together the cornflour and cold water. Pour the slurry into the pot and stir to combine.
- Add the peas and lemon juice to the pan and season to taste with salt and black pepper. Cook for another two minutes, then serve.
