James Martin served up a tasty roast pheasant with ravioli and wild mushrooms for Michel Roux on Home Comforts at Christmas.

James says: “This truffle-packed dish is a decadent, budget-busting option that would work well for a special occasion feast.”

The ingredients are: 200g ‘00’ pasta flour, plus extra for dusting, 2 free-range eggs, plus 1-2 tbsp water as needed, 2 whole pheasants, cleaned, 2 tbsp double cream, finely grated black truffle, to taste (optional), 50g butter, 1 carrot, sliced, 1 leek, sliced, 1 celery stalk, sliced, 125g kale, tough stalks removed, leaves roughly chopped, 1 garlic clove, halved, 150g wild mushrooms, cleaned, 1 shallot, roughly chopped, 5 tbsp Madeira, 500ml chicken stock, simmered until reduced in volume by half and sea salt and freshly ground black pepper.