James Martin and served up tasty manchego gnocchi with fresh cep mushrooms, roast pork and a lemon and veal sauce on James Martin’s Saturday Morning.

The ingredients are: 4 x 200g pork belly, Salt and pepper and Drizzle of olive oil.

For the gnocchi: 50g butter, 400g cooked baked potato, riced, 125g plain flour, 50g grated Manchego, 1 lemon, zest only, 2 egg yolks, 1 small bunch parsley, chopped, Salt and pepper.

For the sauce: 250ml veal stock, 125g butter, 1 tbs chopped parsley and 1 lemon, segmented and juice.

To serve: Sauteed ceps and Manchego cheese, grated.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.