Heat oil in a large saucepan over medium heat.

Add the gammon and stir-fry until starting to brown.

Remove from the pan and set aside.

Add the onion and garlic to the pan, cover and cook gently for 5 mins until softened.

Add the rice to the pan and cook for 1 min stirring continuously.

Add the thyme.

Add the stock and let the rice mixture simmer away until the rice has nearly absorbed all the stock.

When the rice has nearly cooked, add the peas and gammon and stir through.

By this time all of the stock should be absorbed by the rice.

Stir in the soft cheese and season to taste.