Tony Tobin served up tasty goat’s cheese and potato cannoli and cured tomatoes on James Martin’s Saturday Morning.

For ingredients for the filling are: 200g goat’s cheese, 50g double cream, 100g Milk, 1 gelatine leaf, 30g caster sugar and Pinch salt.

For the cured tomatoes: 10 cherry plum tomatoes, Pinch sea salt, Pinch caster sugar, 100 mls olive oiland 6 basil leaves.

For the Potato Cannoli: 1 Large King Edward Potato, Copper pipe ( cut into 10 cm lengths), Parchment
paper and Deep fat fryer (set to 160 degrees celcius).

To serve: 4 teaspoons tapenade, 12 small basil leaves and Basil oil.

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