Paul Foster served up tasty Egg Yolk Raviolo with Ricotta, Guanciale and Hazelnuts on James Martin’s Saturday Morning.

The ingredients are: 250g ‘00’ flour, 190g egg yolk, 1 tbsp olive oil, 100g ricotta, 2 tbsp chopped chives, 4 free range eggs, 45g peeled hazelnuts, 100g butter, 1 lemon, 100g reduced brown chicken stock, 2 slices prosciutto, 100g guanciale, bark removed, 30g Parmesan, Salt and pepper.

To finish: 30g sea beet, 20g Salty fingers and Parmesan.

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