#The Parma ham crisps up beautifully in a non-stick frying pan - other cured hams can also be used, such as serrano, San Daniele or speck.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.

Heat a little of the oil in a frying pan, add the Parma ham and cook for 1 minute on each side until crisp. Remove and drain on kitchen paper. Add the remaining oil to the pan. When hot, add the cherry tomatoes and cook for 3-4 minutes until split and softened.

Meanwhile, cut each cheese in half crossways, put cut side up under an overhead grill and cook for 2-3 minutes, until golden and bubbling.

Break the Parma ham into pieces and add to the tomato pan. Add the Marsala or sherry, parsley and salt and pepper to taste.

Drain the pasta well and return it to the warm pan. Add the Parma ham and tomato mixture and toss gently to mix. Divide between 4 serving plates or bowls and sprinkle with rocket. Using a spatula, slide a bubbling cheese half on top of each. Sprinkle with black pepper and serve immediately.