James Martin served up burrata Italian cheese filled tortellini pasta with a cherry tomato sauce, finished with balsamic vinegar on Saturday Kitchen.

The ingredients for the tortellini: 200g 00 pasta flour, plus extra for dusting, 2 free-range eggs, lightly beaten and 225g burrata.

For the cherry tomato sauce: 5 tbsp extra virgin olive oil, 2 garlic cloves, roughly chopped, 200g fresh cherry tomatoes, chopped, large handful fresh basil and salt and freshly ground black pepper.

To serve: 50g unsalted butter, 2 handfuls baby spinach, 1 tbsp good-quality balsamic vinegar, 50g hard Italian cheese, grated and baby basil leaves, to garnish.