Ben Tish served up tasty baked pasta (pasta al forno) with wild mushrooms, chestnuts, burrata, fontina and truffle ob Saturday Kitchen.

The ingredients are: 400g ziti pasta (or rigatoni), extra virgin olive oil, 30g butter, plus extra for buttering the dish, 60g plain flour, 800ml hot full-fat milk, 4 bay leaves, 70g parmesan, grated, 70g fontina, grated, glug truffle oil, 130g wild mushrooms, trimmed and rinsed, 100g chestnuts, roasted and peeled (see Recipe Tip), or alternatively 70g pre-cooked chestnuts, roughly chopped, 1 small bunch flat parsley, leaves only, chopped, 180g burrata, drained, good handful Japanese panko breadcrumbs, black truffle slices, to finish (optional), sea salt and freshly ground black pepper.

See recipes by Ben in his book titled: Moorish: Vibrant recipes from the Mediterranean available from Amazon now.