Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

What would chef recommend as a main course using ham and how would I go about it?

Dylan Simmons, Sedbergh

I would suggest using some cooked ham to make a ham frittata, an Italian based egg dish similar to an omelette but served flat and baked through an oven. In a large bowl crack 8 large free range eggs and beat. Add 125ml double cream and 125ml whole milk. Season with sea salt and freshly milled black pepper. Finely dice one medium red onion, crush 2 cloves garlic and dice 400g of fresh cooked ham. Heat 2 tsp olive oil in a high sided oven proof dish and when hot, add the diced onions and crushed garlic. Cook for 3-4 minutes until soft, add the cooked ham and a few torn leaves of basil. Remove the pan from the heat and pour in the whisked eggs. Place in a pre-heated oven at 180C for about 10 minutes, top with 150g grated cheddar cheese and place back into the oven for a further 6 minutes or until the eggs are cooked through. Remove from oven, allow to cool slightly, then remove from the dish. Cut into large wedges and serve with a tossed salad and some toasted garlic ciabattas.