Soup:

1 Cook the spaghetti in a large pan of boiling water until tender. Heat the oil in a large pan, add the meat and garlic and fry until the meat is lightly browned.

2 Add the tomatoes, bay leaf, wine, vinegar and 150ml/ 3/4 pt water, bring to the boil and simmer for 10-12 minutes. Chop the cooked pasta and add to the pan. Season and serve with the pistou.

Pistou:

1 Blitz all the ingredients together in a small processor. Season and serve.

Patties And Pasta:

1 Cook the pasta in a pan of boiling water until tender. Melt the butter in a shallow pan and fry the meat and mushrooms until brown. Put the meat in a bowl and mix in the egg and spices.

2 Add enough breadcrumbs to bring the mix together and shape into patties. Heat 15ml/1tbsp oil and fry the patties until cooked. Combine the remaining oil, lemon juice and chopped herbs with the cooked pasta. Serve.

Dessert:

1 Melt the chocolate in a bowl over a pan of hot water and stir in the butter until melted. Take off the heat and stir in the biscuit crumbs.

2 Place two 4" rings on a tray lined with greaseproof paper. Fill the base of each ring with the biscuit mix. Lightly whip the cream and fold in the yogurt.

3 Spoon the cream mixture onto the biscuit base and freeze for 5-10 minutes. Remove the rings and serve topped with the peaches.

Per serving: 2710 Calories (kcal); 177g Total Fat; (59% calories from fat); 43g Protein; 233g Carbohydrate; 325mg Cholesterol; 733mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 2 Fruit; 34 Fat; 1 Other Carbohydrates