Rick Stein served up a hearty chuck steak and ox kidney pudding with suet pastry, potatoes and savoy cabbage on Rick Stein’s Cornwall.

The ingredients are: 225g ox kidney, 700g chuck steak, cut into 2½cm pieces, 2½ tbsp plain flour, 1 tsp salt, 1 tsp freshly ground black pepper, 1 medium onion, chopped, 10g parsley, chopped, 2 thyme sprigs, leaves only, 2 bay leaves, 1 tbsp dark soy sauce and hot beef stock.

For the suet pastry: 350g self-raising flour, plus extra for dusting, 175g shredded suet, large pinch salt and butter, for greasing tin.

To serve: plain boiled potatoes and steamed Savoy cabbage.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.