Prep Time: 20 minutes Cook: 40 minutes Serves: 4
Ingredients 1/2 tbsp olive oil 85g fusilli or macaroni 1 leek or bunch of spring onions 85g frozen or canned sweetcorn 85g frozen peas 1 red pepper, deseeded and chopped 2 large eggs 150ml semi skimmed milk 1 tbsp fresh thyme leaves (preferably lemon thyme) 50g extra mature chedder cheese, grated 2 tbsp parmesan cheese, finely grated
Method Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil. Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well. Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.

Prep Time: 20 minutes Cook: 20 minutes Serves: 4
Ingredients 500g lean turkey breast mince 1 red pepper, deseeded and finely diced 1 large courgette, trimmed and finely diced 1 large carrot, grated 1 x 500g jar original bolonese sauce 200g fusilli 50g frozen peas Parmesan to serve
Method Cook the turkey mince in a large nonstick pan over a medium heat for 3 minutes, using a wooden spoon to break up any lumps. Increase the heat to high and cook for a further 2 minutes until the cooking juices have mostly evaporated and the turkey is golden. Add the pepper, courgette and carrot to the pan and cook, stirring for 2 minutes. Pour in the bolognese sauce and bring to the boil. Cover and simmer over a low heat for 10 minutes. Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 5 minutes. Add the peas and corn and cook for a further 3 minutes until tender. Drain. Stir the drained pasta corn and peas into the sauce, then season and serve topped with the grated parmesan.