The Two Greedy Italians – Antonio Carluccio and Gennaro Contaldo – serves up pizzoccheri buckwheat pasta with potatoes and Swiss chard on Saturday Kitchen.

The Italians says: “This is a filling baked dish from northern Italy – ribbons of buckwheat pasta and potatoes with cheese and Swiss chard.”

The ingredients are: 300g pizzoccheri pasta, 200g waxy potatoes, peeled and cut into small cubes, 200g Swiss chard, leaves only, salt and freshly ground black pepper, 80g unsalted butter, 3 garlic cloves, sliced, 300g bitto or toma cheese, cut into small cubes and 100g parmesan (or a similar vegetarian hard cheese), freshly grated.