James Martin served up pan fried beef with wild mushrooms, potatoes, crème fresh rosti, roasted shallot and Madeira sauce for food heaven on Saturday Kitchen.

James says: “The first thing to do is to brown the meat in rapeseed oil to lock in the flavours before applying seasoning.”

The ingredients for the crème fraîche: 600g potatoes, peeled and grated, 75g crème fraîche, 1 medium free-range eggs, 1 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh chives and 75g butter, melted, salt and pepper.

For the Madeira sauce: 2-3 tbsp Madeira wine, 568ml beef stock, 1 garlic clove, herbs, peeled and left whole, ½ onion, chopped and knob of butter, to serve.

(Recipe coming soon.)