Mark Jordan makes crab ravioli with mussel with potato mariniere, wilted spinach and caviar on Saturday Kitchen.

Mark says: “Make your own pasta dough for a luxurious ravioli filled with a delicate salmon and crab mousse and topped with caviar and a lobster crisp.”

The ingredients for the pasta are: 300g strong white flour, plus extra for dusting and 100ml pasteurised egg yolks (about 5-6 yolks) plus extra for glazing.