Mark Tilling served up delicious Pink Gin and Tonic Valentine’s Chocolates on James Martin’s Saturday Morning.

The ingredients for the Pink gin ganache: 400 g white chocolate, 30g cocoa butter, 50 ml strawberry puree, 100 ml Gin, 100 ml Tonic water, 1 Lime, juice and zest and 20g juniper berries (crushed).

For the pink gin jam: 110g gin, 40g strawberry puree, 100g sugar, 100g glucose, 4g pectin, 2g citric acid and 75g gin at end.

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