350g/12oz pasta shells
6 large Woodland Eggs
2 small red onion, sliced into edges
1 pack red, green and yellow peppers, deseeded and cut into chunks
150g/5oz chestnut mushrooms, halved
45ml/3tbsp olive oil
1 garlic clove, chopped
1 (400ml) tub crème fraiche
100g/4oz Gruyere cheese, grated
60ml/4tbsp pesto sauce

1 Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Cook the pasta shells in boiling salted water for 10mins or according to pack instructions. Drain in a colander, rinse with cold water, drain and set aside.

2 Put the eggs in a medium pan, cover with cold water and bring to the boil. Boil for 7mins, then drain, rinse in cold water tapping the shells all over. When cold, peel away the shells and cut into quarters.

3 Place all the vegetables in the grill tray, add the oil, garlic and seasoning with salt and ground black pepper; toss together. Cook under a hot grill for 8-10mins, stirring occasionally, until charred around edges.