John Hooker served up tasty Raviolo of West Country Game, Pickled Walnut, Bone Marrow and Parsley Sauce on James Martin’s Saturday Morning.

The ingredients are: 350g Pheasant mince, 350g Partridge mince, 150g Venison mince, 150g Pork mince, 500g red onion ~ 3mm diced, 3 cloves garlic ~ finely chopped, Bouquet garnis ~ rosemary, thyme, bay leaf, 80g tomato puree, 30ml Worcestershire sauce, 150ml white wine, 150ml red wine, 70ml reduce game stock, 500ml tomato passata and Sherry vinegar ~ to taste.

For the Pasta: 125g ‘00’ pasta flour, 100g egg yolk, Pinch salt and Olive oil.

For the Savoury shallots: 75g unsalted butter, 4 banana shallots ~ thinly sliced, Maldon salt, Black pepper ~ freshly ground, 1tsp fresh thyme leaves and 30ml sherry vinegar.

For the Bone Marrow Sauce: 150ml reduce beef stock, 30ml sloe gin, 5g juniper berries, 2 shallots ~ finely sliced, 1tbsp sugar, 2g rosemary, 2g thyme, 2 pickled walnuts ~ 5mm dice, X1 bone marrow canoe and 10g flat leaf parsley ~ finely chopped.

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