Cambodian kampot pepper was a key ingredient for a fillet steak with polenta chips and French salad dish served up by Michel Roux Jr. for Davina McCall on Saturday Kitchen.

The ingredients for the polenta chips are: 110g polenta, 40g unsalted butter, 75g Parmesan cheese, finely grated, 1 tsp sea salt and vegetable or sunflower oil, for deep frying.

For the salad: selection of seasonal leaves, 3 tbsp olive oil and 1 tbsp red wine vinegar.