Tony Tobin served up tasty Pumpkin Gnocchi, Roasted Beets, Cured Tomatoes, Pickled Mustard Seeds on James Martin’s Saturday Morning.

400g pumpkin or butternut squash, peeled, seeded, and cut into 2.5cm cubes and seasoned with curry powder,
120g ricotta, drained, 50g finely grated parmesan, 1 egg, lightly beaten, 200g ‘oo’ flour, plus extra to dust, 4 cooked and peeled baby beetroots, peeled and cut into segments, 20 cherry plum tomatoes, Cut in half, sprinkled with pinch of salt and sugar and semi dried in oven at 120 degrees C for 1 ½ hours. Then covered with good olive oil and fresh basil leaves, 2 tablespoons of yellow mustard seeds boiled in water for 20 minutes, rinsed and pickled in vinegar. ( do these and the Tomatoes in Advance), 2 baby or 1 small courgette, cut into slices, Olive oil, Pinch sugar, White wine vinegar, Young Basil Leaves to garnish, Large knob of butter and Parmesan Shavings.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.