John Whaite served up ham and pea frittata with mint and almond pesto on today’s episode of Lorraine.

The ingredients are: 150g shredded cooked ham (ham hock works well), 75g defrosted frozen peas, 3 or 4 leaves fresh mint, shredded, Small handful fresh parsley, roughly chopped, Zest of ½ lemon, 75g Parmesan cheese, finely grated, 8 large eggs and Oil for frying.

For the pesto: Small handful fresh mint, 1 tbsp flaked almonds, 1 garlic clove, 1-2 tsp fresh lemon juice and extra virgin olive oil.