Simon Rimmer cooks a tasty Maltese timpana dish which is basically a pasta pie served with a lightly dressed tomato and rocket salad on Sunday Brunch.

The ingredients are: 500g penne pasta, cooked, 3 x rolled puff pastry sheets 25 x 25cm and Egg wash.

For the sauce: 250g beef mince, 200g pork mince, 100g bacon lardons, 1 onion, finely chopped, 1 red and green peppers, finely chopped, 150g sliced button mushrooms, 200g tomato puree, 2 bay leaves, Salt and pepper, 2 x 400g tins chopped toms and 1 tsp each of dried thyme, parsley, oregano.

For the topping: 3 beaten eggs, 100g grated parmesan and 250g ricotta.