James Martin served up tasty beef cheeks with beer jelly, Roscoff onions, onion ash and a pearl barley risotto on James Martin’s Saturday Morning.

The ingredients are: 2kg beef cheeks, 2 tbsp plain flour, 25g butter, 2 tbsp olive oil, 1 onion, peeled and sliced, 1 garlic clove, crushed, 1 leek, sliced, 1 carrot, chopped, 250ml beer, 500ml beef stock and 2 sprigs thyme, 2 bay leafs few sprigs rosemary.

For the risotto: 300g pearl barley, cooked and drained, Knob of butter, 50g mascarpone, 100ml double cream, 50g grated parmesan, 50g parsley puree and 15g garlic puree.

To serve: Onion ash, Parsley oil, Salsify cooked in red wine, Beer jelly, Roscoffs cooked in beer then sliced and roasted and Veal jus.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.