Mary Berry’s 15-minute creamy pasta recipe is ideal for those evenings, as it’s simple to make with just a few ingredients.

The veteran chef combines the creaminess of the crème fraîche with crispy Parma ham, earthy mushrooms, and a generous helping of Parmesan.

This recipe, shared by the Happy Foodie from Mary’s book ‘Marry Berry Cooks’, serves six and can be served alongside some green salad and crusty bread.

In her book, the Great British Bake Off star said: “This is my standby pasta supper – great for everyday family meals or for casual supper parties too.

“If you don’t have Parma ham, then Black Forest ham or Serrano ham work just as well.”

Ingredients

350g penne pasta

Two tbsp vegetable oil

Two 80g packs Parma ham, snipped into small pieces

250g small chestnut mushrooms, halved or quartered

200g full-fat crème fraîche

100g Parmesan cheese, grated

Two tbsp chopped parsley

Salt and freshly ground black pepper

Method

Bring a pot of salted water to a boil and cook the pasta according to the package directions. Once done, drain and set aside.

In a frying pan, heat some oil over medium heat. Add half of the Parma ham and fry until it becomes crisp, then remove it from the pan and set aside.

Next, add the mushrooms to the pan and cook for about two minutes. Stir in the crème fraîche and bring the mixture to a boil. Add the cooked pasta, Parmesan, the remaining Parma ham, and parsley, then toss everything together over the heat. Season to taste

Serve the pasta with the crispy Parma ham on top, and consider pairing it with a fresh green salad and some crusty bread on the side.