Saffron, the hand-picked and dried stigmas of the crocus sativus flower, provides the risotto with its distinctive warm yellow hue and a wonderful floral undertone flavour to this dish.

Put the oil into a measuring jug. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time to create an emulsion.

Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath.

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Pour the milk into a measuring jug and stir in the tablespoon of tomato purée. Put a pan of water on to boil for the pasta. Find a smallish heavy-based saucepan.

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