Instructions: Cut the fennel into a small 1/4 inch dice.

Heat the olive oil in a thick-bottomed pan - add the garlic, shallot and cook for 2 minutes without colour, then add the fennel, tomato puree and shredded basil at the stage and cook for a further 1 minute and remove from heat.

Cut six 2 inch circles per portion of pasta and layer the pasta inside a metal ring or on 4 well greased Ramekin dishes, then the fennel mixture alternating until the dish is full then cover with tinfoil and warm in a moderate oven for 6-8 minutes.

Turn the gateaux out into the centre of the plate and top with a pan-fried mushroom and pickled chervil.

Lightly toss curly endive, baby spinach in a little olive oil and dress around the outside of the gateaux with parmesan shavings and pickled basil leaves on top.

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