Theo Randall served up tasty Italian style pasta parcels filled potatoes, Swiss chard and cheese (Cjarsons) recipe on Saturday Kitchen.

The ingredients for the pasta are: 200g Italian ‘00’ flour, plus extra for dusting and 2 free-range eggs, beaten.

For the filling: 400g red-skinned potatoes, such as Desiree, peeled and cut into 2cm pieces, 200g Swiss chard, stalks and leaves chopped , 2 tbsp olive oil, 1 small onion, finely chopped , 1 tsp chopped fresh thyme, 1 tsp chopped fresh marjoram, pinch grated nutmeg, 100g ricotta, 50g Parmesan, grated, salt and freshly ground black pepper.

To finish: 100g shelled Italian new season fresh peas, 250g asparagus, trimmed and cut into 4-5cm pieces at an angle, 1 tbsp olive oil, 75g unsalted butter and shaving black truffle.

See recipes by Theo in his book titled: The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients available from Amazon now.