Francesco Mazzei served up tasty burrata filled Welsh lamb meatballs with tomato sauce and basil pesto on James Martin’s Saturday Morning.

The ingredients are: 500g PGI Welsh Lamb mince, 30g parsley, 80g Grana Padano cheese, 80g Pecorino cheese, 250g Burrata cheese, 250g sourdough bread, 300ml milk, 2 eggs, Black pepper and Salt.

For the tomato sauce: 1 large white onion, 1 garlic clove, 1kg tomato passata, 10 basil leaves and Salt.

For the pesto: 300g basil leaves, 80ml extra virgin olive oil, 20g Pecorino cheese, 20g Grana Padano cheese, ½ a garlic clove, 20g pine nuts and Salt.

See recipes by Francesco in his book titled: Mezzogiorno: Francesco Mazzei Recipes from Southern Italy available from Amazon now.