* Put the dried porcini mushrooms into a bowl and pour over enough boiling water to cover. Leave to soak for at least an hour

* Drain the salmon, reserving 2 tablespoons of the liquid. Remove skin and bones, if desired and break into large chunks. Set aside

* Cook the pasta according to pack instructions.

* Meanwhile heat a frying pan and add the slices of Parma ham, keeping them as flat as possible. Cook two at a time for about 2 minutes until crispy, then lift them out and lay on kitchen paper whilst cooking the remaining slices

* Drain the pasta and return it to the saucepan with the reserved salmon liquid and the drained porcini mushrooms. Spoon in the crème fraîche and ricotta and heat for a few moments, stirring gently. Snip in some parsley, then add the salmon chunks. Heat gently for a minute or two, taking care not to break up the salmon. Season to taste, divide between 4 warmed serving bowls or plates and arrange two slices of Parma ham on top of each one

Per serving:
560 kcals
48g protein
22g fat (of which 9g saturates)
44g carbohydrate (of which 3g sugars)
0.5g fibre