Instructions: 1 Cook the pasta according to the packet instructions and drain.

2 Cut 2 turkey steaks into thin strips and season. Heat 1 tbsp olive oil in a frying pan, add the turkey strips and cook for a few minutes until cooked through. Stir in the cream, drained pasta and chopped basil, toss together and season.

3 Heat 2 tbsp olive oil in a frying pan, crack in the quails eggs and fry until cooked to taste. Pile the pasta into a bowl and top with the fried quails eggs.

4 Cook the runner beans in a pan of boiling salted water for 5-8 minutes and drain. Cut the beans into 1cm long pieces and place in a bowl with 4 tbsp olive oil and dash of balsamic vinegar. Season, add the chopped tomato and chopped mixed herbs.

5 For the Dressing: Mix together 3 tbsp olive oil, 1 tbsp balsamic vinegar and season. Dust the remaining turkey steaks in flour, dip in the beaten eggs and coat in the breadcrumbs.

6 Pour enough vegetable oil into a wok so it comes about 3cm up the side and heat. Add the turkey steaks and cook for a few minutes until cooked through and golden brown. Drain the steaks on kitchen paper and cut into diagonal strips.

7 Pile the runner bean and tomato salad onto a plate, top with the turkey strips and drizzle the dressing around the plate.

8 Cut the carrots into thin sticks and cook with the sweetcorn and beans in a pan of boiling water until just tender. Drain well.

9 Heat 1 tbsp olive oil in a griddle pan, add the vegetables and cook for a few minutes, turning frequently, until browned. Serve on a plate.

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