Paul Ainsworth served up a BBQ Cornish rib eye steak on the bone with seaweed buttered potatoes and Caprese Salad on Saturday Morning With James Martin.

The ingredients for the Beef: 2 bone ribeye steak (700g each), 20g beef fat (melted) and Fine salt.

For the seaweed butter: 250g salted butter at room temperature, 20g chopped dried seaweed rehydrated, Zest and juice of half a lemon, Good pinch of chopped chives and chopped parsley and 1kg of good quality waxy new potatoes.