James Strawbridge served up tasty Cornish style sardine and beetroot pasty on Steph’s Packed Lunch.

The ingredients for the pastry are: 500g plain flour, 250g salted butter, diced, 175ml beetroot juice and 1 medium free-range egg, beaten.

For the filling: 2 x tins Cornish sardines, 2 potatoes, peeled and finely diced, 1 shallot, peeled and finely diced, 1 large or 2 small roasted or pickled beetroot, diced, 2 tbsp creme fraiche, 1 tbsp horseradish sauce, 1 tbsp dill, finely chopped, 1 tbsp lemon zest, Pinch of sea salt and cracked black pepper.

Tartare sauce, to serve (optional).

See recipes by James in his book titled: Salt and the Art of Seasoning available from Amazon now.