Nokx Majozi served up a tasty beef Wellington with crispy roast potatoes and a red wine jus on James Martin’s Saturday Morning.

The ingredients are: 1kg thick centre cut beef fillet, trimmed of any sinew, 30g English mustard, 500g puff pastry, 500g baby spinach, 750g button mushroom, finely chopped, ½ bunch thyme, 1 clove garlic, finely chopped, 100ml Madeira, 1 whole egg, 50ml veg oil, 3 egg yolks, beaten with 1 tbsp of water and 100g bresaola, cut in thin slices.

For the potatoes: 1kg Maris Piper Potatoes, 100ml duck fat, 2 sprigs large rosemary and 20g Maldon salt.

For the red wine jus: 400ml veal stock, 400ml red wine, 200g shallot, sliced, 60 ml veg oil, 1 garlic clove, light crushed, Sprig Rosemary and 10-15 g butter.

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