James Martin served up a tasty partridge and mushroom ravioli dish on Saturday Kitchen.

The ingredients are; 300g ‘00’ pasta flour, 4 free-range eggs, 25g unsalted butter, 100g wild mushrooms, cleaned, 1 sprig fresh thyme, 1 partridge breast (approx. 100-150g ), skin removed, 150ml double cream and salt and freshly ground black pepper.

For the sauce: 2 tbsp olive oil, 50g unsalted butter, 4 partridge breasts, skin on, 250g wild mushrooms, 200ml beef stock of jus and 100ml double cream.

To garnish: selection of fresh herbs.