Chop the green bell pepper. Heat pepper oil in a pan and cook the pepper.

Chop gammon steaks and add to the pan with peppers. Cook until browned.

Boil pasta in salted water until al dente. Drain.

Season gammon and peppers with Cajun, mixed herbs, salt, pepper, and optional chilli flakes.

Add tomato puree and stir in milk. Simmer until slightly thickened.

Add cooked pasta to the pan. Stir in cheese until melted.

Adjust seasonings as needed. Serve with chopped parsley.