Danny Jones served up a tasty fillet steak with charred cabbage, garlic aioli and paprika pine nuts on Saturday Kitchen.

The ingredients are: 2 fillet steaks (about 200g each), 2 tbsp olive oil, 1 hispi cabbage, cut into quarters, 50g unsalted butter, few fresh rosemary sprigs, 1 large garlic clove, peeled and smashed, salt and freshly ground black pepper.

For the garlic aïoli: 2 garlic cloves, crushed, 1 tsp Dijon mustard, 1 large free-range egg, plus 1 free-range egg yolk, 100ml olive oil, 100ml sunflower oil, 1 tbsp lemon juice and 75g Greek-style yoghurt.

For the paprika pine nuts: 30g unsalted butter, ½ tsp smoked paprika and 20g pine nuts.

See more steak recipes in the book titled: Simple Steak Recipes for a Luxury Feast available from Amazon now.