Paul Foster served up a tasty Chestnut Garganelli, Cep Ragu, Black Truffle on James Martin’s Saturday Morning.

The ingredients are: 200g frozen ceps, 2tbsp olive oil, 50g butter, 1 banana shallot, 1 clove garlic, 1tbsp chopped chives, 1tsp thyme leaves, 1bsp sherry vinegar, 100g Madeira, 100g reduced brown chicken stock, 1 lemon, 1 tsp Dijon mustard, 1tsp soy sauce, 50g cordy ceps, 20g sunflower oil, 30g butter, 40g Parmesan, 200g fresh chestnut pasta dough – (100g chestnut flour, 150g 00 flour, 50g semolina flour, 150g eggs, 1tsp chestnut flour, pinch salt).

To finish: Black truffle.

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