James Martin served up a tasty risotto balls with beef carpaccio dish on Saturday Kitchen.

James says: “In this dish crisp risotto balls are paired with a flavourful beef carpaccio for a moreish Italian meal.”

The ingredients for the risotto balls are: 15g butter, 2 shallots, finely chopped, 1 garlic clove, finely chopped, 1 sprig thyme, 200g wild mushrooms, cleaned and chopped, 250g risotto rice, 100ml dry white wine, 600ml chicken stock, 2 tbsp mascarpone or double cream, 2 tbsp freshly grated Parmesan, 2 tbsp chopped flatleaf parsley, 200g small baby mozzarella balls and salt and freshly ground black pepper.

For the beef carpaccio: 300g beef fillet, trimmed and 1 tbsp olive oil.

For the green sauce: 3 tbsp roughly chopped fresh mint, 3 tbsp torn fresh basil, 3 tbsp roughly chopped flatleaf parsley, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 1 unwaxed lemon, zest only, 2 tbsp capers, drained, 4 anchovies, roughly chopped and 3 tbsp extra virgin olive oil.

To serve: 10g bull’s blood leaves, 5g baby bull’s blood leaves, ½ bunch rocket and Parmesan, shavings.