Instructions: Preheat oven to 220c/425f/Gas 7 or 8.

1 Heat the olive oil in a medium saute pan. Add the onion to the pan and crush in the garlic. Then sweat until soft.

2 Add the chilli to the pan. Slice the button mushrooms and place in the saute pan with the mince.

3 Skin the sausage and slice diagonally. Place in the saute pan as well.

Stir the canned tomatoes and pulses into the meat.

4 Add the wine and tomato puree to the mince and stir well. Allow to simmer for five minutes. Place the pasta in a large pan of salted boiling water.

5 For the Mini Alaska: In a bowl place the stewed apple and orange juice.

Chop the apricots and stir into the apple.

6 Place the slices of cake on an ovenproof plate and drizzle over the rum.

Separate the egg.

7 Use an electric whisk to whisk the egg white until stiff and then gradually whisk in the sugar. Place in a piping bag with a medium-large size star nozzle.

8 Spoon the cooked fruit into a pile in the centre of the cake. Sprinkle the nuts over the fruit and pipe the meringue over the top, making sure the cake and fruit is completely covered. Place in the oven for 4-5 minutes until golden brown.

9 Drain the pasta and stir into the sauce. Add a handful of torn basil leaves. Season well with plenty of black pepper.

10 Spoon into a pasta bowl and grate some Parmesan over the top. Garnish with a few leaves of basil. Remove the Alaska from the oven and dust with icing sugar before serving.

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