Instructions: 1 Preheat the oven to 220c/425f/Gas 7. H et the olive oil in a frying pan.

Fry the pepper until soft but not coloured.

2 Place in the bottom of a gratin dish and top with the sweetcorn. Cook the pasta according to the instructions and drain.

3 Reduce the chicken stock and wine by half in a small pan. Add the wholegrain mustard, double cream, rosemary leaves, breadcrumbs and runner beans to the liquid.

4 Whisk the eggs with a touch of water in a bowl set on a pan of simmering water, until frothy. Stir the egg into the sauce, add in the pasta and season.

5 Pour the pasta mix over the pepper and sweetcorn. Bake in the oven for 4-5 minutes until golden and heated through.

6 For the Melba Toast: Toast four slices of bread. Remove the crusts and slice horizontally through the centre of each slice.

7 Cut each piece into triangles. Now toast the inner untoasted sides of each slice. Serve with the pasta dish.

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