1 Cook the pasta in unsalted boiling water according to the instructions and drain. Place half the tomatoes on a baking tray, drizzle over 1 tbsp olive oil, season and roast in the oven for about 10 minutes, or until just tender.

2 Heat a griddle pan, add the courgette slices and drizzle over 1 tbsp olive oil. Cook for about 2-3 minutes on each side, or until just tender.

Place two cooking rings on a baking sheet and place a layer of courgette in the base of each.

3 Mix a third of the pasta with the drained tuna and 1 tbsp olive oil, season and spoon on top of the courgettes to fill the ring. Top with more

courgette. Drizzle over 1 tbsp olive oil and heat through in the oven for

about 10 minutes.

4 Heat 1 tbsp olive oil in a pan. Add the onion and cook gently for a few

minutes to soften. Quarter the rest of the tomatoes, add to the onions with the garlic and chilli and cook gently for about five minutes.

5 Place the courgette towers on a plate and carefully remove the rings. Spoon the tomato and onion mixture around the edge.

6 For the Omelette: Place one third of the pasta in a bowl, add the beaten

eggs, chopped herbs, season and mix together. Heat 2 tbsp olive oil in an

omelette or frying pan, pour in the pasta mixture and cook gently, stirring the mixture from the edges of the pan to the centre as it sets.

7 Turn out onto an oiled plate and slide back into the pan to cook for a couple of minutes on the other side. Mix together the herb leaves in a small bowl, drizzle over 1/2 tbsp olive oil and season. Slide the omelette onto a plate, add the roasted tomatoes and pile the herb salad on

top.

8 For the Chocolate Dessert: Make up the chocolate mousse according to the

packet using half milk and half cream. Place in the fridge and allow to chill until almost set.

9 Mix the remaining pasta with the honey, orange and half the chocolate mousse and spoon into sundae dishes. Spoon the remaining mousse on top, dust with icing sugar and drizzle over the cream.