Richard Corrigan served up tasty corned ox cheeks with cockles, colcannon and sherry vinegar on James Martin’s Saturday Morning.

The ingredients are: 800g Peer Hannon’s Ox Cheeks, ½ ltr London Black Porter, 250g carrots, x1 large white onion – roughly chopped, 2 tbs chopped parsley, 50g unsalted butter, 200ml beef jus and Fresh XL cockles (approx. 6 cockles per person).

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.