Instructions: 1 Sweat the garlic in the olive oil until soft, add the diced peppers and cook for a few minutes.

2 Add the wine, tomato puree, macaroni, squash, corn and stock, boil and simmer until the macaroni is tender. Finally add the herbs, seasoning and serve.

MACARONI AND BACON CARBONARA:
1 Chop the bacon and fry in a little oil. Cook the macaroni according to the instructions. Make up the cheese sauce according to instructions, adding the cream. Combine all together; add the parsley and serve.

CHAR GRILLED CORN:
Cook the cob in boiling water until tender. Char grill on a hot griddle pan.

ROASTED PEPPERS:
Preheat oven to 220c/Gas 7. Deseed the peppers and lay on a baking sheet. Drizzle with olive oil and bake for 10-12 minutes.

BLUEBERRY AND ORANGE SUMMER PUDDING:
1 Zest the oranges, peel and slice the flesh. Place in a pan with half the blueberries, 15ml/1tbsp. water, sugar and all spice. Simmer gently for five minutes.

2 Remove the crusts from the bread and cut into rounds, roughly the same size as your small pudding basin. Layer the bread and fruit in the basin.

3 Blend the remaining blueberries until smooth and push through a sieve. Turn out the summer pudding and drizzle the fruit puree over the top. Serve with creme anglaise.

CREME ANGLAISE:
1 Heat the milk in a small pan until just boiling. Whisk the egg yolks and sugar together until light and fluffy. Pour on the hot milk, whisking continuously.

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