Joseph Denison Carey served up a tasty fresh summer tagliatelle pasta with cherry tomatoes on Ainsley’s Food We Love.

The ingredients for the dough: 250g ’00’ flour, 2 whole large eggs and 2 egg yolks.

For the sauce: 100g cherry tomatoes, halved, 2 cloves of garlic, finely grated, 50g Parmesan, finely grated, small handful of parsley, roughly chopped, 2 egg yplks, a squeeze of lemon, black pepper and salt

See recipes by Ainsley in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.