Hrishikesh Desai served up a tasty beef Wellington with Tandoori spices, mushroom duxelles, pancakes, smoked creamed potatoes and tandoori gravy on James Martin’s Saturday Morning.

The ingredients for the beef and tandoori spice mix are: 1.2kg centre cut fillet of beef, trimmed as much as possible. (keep the trimmings to make the gravy), 50gms ground coriander, 25gms ground cumin, 5gms ground turmeric, 60gms mild red chilli powder, 35gms chaat masala, Small pinch of grated nutmeg, A pinch saffron, 10gm garam masala, 25gms green cardamom, peeled ground in pestle & mortar, Vegetable oil for frying and Salt to taste.

For the mushroom duxelles: 1kg button mushrooms, rinsed, 100gms ginger, peeled, 100gms garlic, peeled, 100gms shallot, peeled & finely chopped, 1 sprig of thyme, 250gms double cream, reduced to 100gms, Salt to taste and 50gms unsalted butter.

For the pancakes: 200gms plain flour, 500gms full fat milk, 2 medium eggs, shelled, Salt to taste and Oil for frying.

For the vegetables: 500gms carrots, peeled, 1 bunch green asparagus, trimmed, cut into 3cms500gms spring peas, peeled, 1 bunch of red round radish, washed, 1 punnet brown shimeji mushrooms, 1 punnet white shimeji mushrooms, Salt to taste and 50gms butter.

For the smoked creamed potatoes: 500gms redskin potatoes, bake in the oven at 180 degree C until soft, 120gms unsalted butter, diced butter, Full fat milk, 20gms smoked oil and Salt to taste.

For the tandoori gravy: Beef trimmings, 500gms onion, peeled & finely chopped, 70gms ginger paste, 10gm coriander seeds, 1 stick cinnamon, 5gms cloves, 5gms black pepper corns, 4 black cardamoms, 5gms green cardamom, 2 bay leaves, 1kg of reduced beef stock, 1kg of reduced chicken stock and 100gms unsalted butter.

To assembly: 1 sheet ready rolled all butter puff pastry, Egg wash and Flour for dusting.

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