Put the ham shank into a large pan with the bay leaf and 1 onion. Pour over 2 pts. water, cover and simmer for 1 hour. Drain reserving all the stock. Chop up the ham and reserve. Heat the oil in a large pan and chop the remaining onion and add to the pan with the garlic. Cook for 3 mins then add the remaining veggies except the tomatoes and fry for a further 5 mins. Add the tomatoes and the puree, the ham and remaining stock and cook for 30 mins. Add the beans, peas and pasta and cook for 10 mins. Serve hot sprinkled with the parmesan.

Mash together the butter and tarragon. Place the chicken in the tin, skin side up. Spread the tarragon butter over the chicken. Place in the centre of the oven and bake for 40 mins. Meantime make the nuggets. Gently cook the onion in the butter for about 5 mins. Remove from the heat and add in the breadcrumbs, lemon rind and parsley. Bind together with the beaten egg and shape into 8 balls. Stretch the bacon and cut in half then roll up. After the chicken has been in the oven for 10 mins arrange the nuggets in the roasting tin and place the bacon rolls on top of the chicken. Return to the oven for the rest of the cooking time. 10 mins before the end of cooking pour the cream over the chicken.