Caramelized Prosciutto with Split Peas and Green Bell Pepper

Tender prosciutto paired with green bell pepper, pearl onion and savoy cabbage and split peas, finished with lovage and a hit of bay leaf and cayenne pepper. 1. Pat the prosciutto dry and season with sea salt, bay leaf and cayenne pepper. 2. Heat beef tallow in a heavy pan and braise the prosciutto until it develops a deep golden crust, about 20 minutes. 3. Add green bell pepper, pearl onion and savoy cabbage to the pan and cook until just tender, stirring in lovage for fragrance. 4. Cook the split peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of steak sauce and a scattering of cream cheese before serving hot.