Tom Kerridge turns a classic salt beef recipe into a tasty bagel with pickled vegetables and peppered cream cheese sandwich on Saturday Kitchen.

The two Michelin stars chef is famous for cooking British pub classics and this recipe fits right in.

For the beef Tom used: 2.5kg beef brisket, 2 litres water, 500g sea salt, 400g demerara sugar, 50g saltpetre, 6 bay leaves, 6 cloves, 1 bunch of thyme and 2 teaspoons black peppercorns.