Theo Randall makes a tasty looking tagliarini with artichoke and truffles on the first episode of Saturday Kitchen with James Martin in 2014.

Theo says his dish is a luxurious meat-free pasta dish with fresh truffles and artichokes that you can have on the table in 15 minutes.

To make his dish, Theo heats olive oil in a frying pan and gently cook the artichoke (after preparing it) with garlic for two minutes. He adds four tablespoons of water, covered with a lid and cook for four minutes until the artichokes are tender.

When the artichokes are cooked, he adds parsley and cream and season with salt and pepper.

In a pan of boiling salted water, Theo cooked his tagliarini for about three minutes until it is al dente. He transfers the tagliarini to the frying pan containing the artichokes and then adds a couple of tablespoons of pasta water and half of grated parmesan to the frying pan. He then tossed the pan and grate a little truffle into the pasta and checked the seasoning.

Finally he tosses the dish once again so the truffle is absorbed into the sauce.

He serves the dish in hot bowls with more truffle slices and the remaining parmesan on top.