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Sent in by Denise Hale, Cheltenham
 Whilst pasta is being scalded the rest of the ingredients can begin to mingle. Take a large, heavy-based frying pan and place on low heat. Allow butter to dissolve on surface. Introduce onions, courgettes and mushrooms. Occasionally circulate whilst allowing to soften and gain colour for 3 minutes. Remove from pan with draining spoon and place on warmed plate. Pour milk into pan. Aerate flour into pan. Whisk milk whilst heating.
When milk has warmed and gained body introduce tuna and pamigiano. Remove from heat. Introduce vegetables and cream and circulate them. Sprinkle with salt and pepper.
On a warmed plate arrange pasta carefully in formation of Italian flag. Spoon tuna across diagonally. Sprinkle with torn basil leaves.
Finally the wine. Italian, of course, something dry, slightly chalky, definitely full bodied, I need want to smell the aroma of the ending of a hot summer’s day the breeze carrying the scent of the Tuscany hillsides where men are returning to their villages after toiling in the fields. Bondi-Santi fulfils my requirements. Aged for at least five years in Tuscan barrels, it is reassuringly expensive and its flavour is a sublime experience of tannin, acidity and impact. Impact is so important in a wine, a wine that lacks impact is little better than tapwater, with Bondi-Sante one is certain of impact.
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