Prepare the tuna crudo

• Slice the tuna thinly and arrange on a plate.
• Dress with lemon juice, olive oil, capers, salt and pepper.

Make the courgette sandwich

• Cook the sliced courgettes in olive oil until crispy.
• Fill the bread with courgettes, mortadella, stretchy cheese and basil.

Cook the sausage and ragu rigatoni

• Brown the sausage in a pan, add the tomato passata and simmer.
• Cook the rigatoni and toss with the ragu.
• Top with grated Parmesan.

Make the carbonara

• Crisp the guanciale in a pan.
• Whisk egg yolks with Pecorino Romano.
• Toss the cooked spaghetti with the guanciale and egg mixture off the heat.

Assemble the tiramisu

• Whisk egg yolks with sugar and fold in the mascarpone.
• Whip the egg whites and fold in.
• Dip the ladyfingers in espresso and layer with the mascarpone cream.
• Chill and dust with cocoa powder.

Grill the seabream

• Season the seabream and place on the grill.
• Cook until charred and cooked through.

Make the stracciatella caprese and tomato basil salsa

• Spoon the stracciatella onto a plate.
• Mix the diced tomato with basil for the salsa.

Make the garlic bread

• Mix the softened butter with the minced garlic.
• Spread on the baguette halves and grill until golden.

Plate and serve

• Serve the fish on a bed of charred courgettes.
• Finish with the tomato basil salsa and serve with the garlic bread.