Chef Jun Tanaka served up a tasty orecchiette with morels, wild garlic and tarragon dish on James Martin’s Saturday Morning.

The ingredients for the pasta dough are: 136g ‘00’ pasta flour, 100g semolina flour, 110g water and 6g salt.

For the morel sauce: 1 banana shallot, finely sliced, 25ml olive oil, 1 clove garlic, finely sliced, 1 sprig thyme, 125g button mushrooms, finely sliced, 30g dried morels, 125ml white wine, 75ml Madeira, 125ml double cream, 125ml UHT whipping cream, 625ml chicken stock (can use mushroom stock for vegetarian option), 4 egg yolks, seasoned, 25g butter, 120g fresh morels (stalks removed and cut in half lengthways and washed), A few tarragon leaves, chopped, Sourdough croutons, 50g Parmesan, grated and 1 lemon.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.