James Martin Roast beef, Yorkshire pudding, fondant potato and red cabbage dish on Saturday Kitchen for food heaven for Michael Parkinson.

James says: “James Martin’s version of traditional roast dinner, with best beef, rich red wine gravy and his special Yorkshire puddings.”

The ingredients are: For the Yorkshire pudding: 225g plain white flour, salt and freshly ground black pepper, 8 medium free-range eggs, 600ml full-fat milk and 50g beef dripping.

For the red cabbage: 75g butter, 600g red cabbage leaves, finely sliced, 285ml red wine, 50g dark soft brown sugar, 2 cinnamon sticks, ½ tsp ground cloves, 5 tbsp redcurrant jelly and 2 tbsp red wine vinegar.

For the beef: 2 tbsp vegetable oil and 500g middle-cut aged beef fillet.

For the fondant potatoes: 4 large potatoes, 2 tbsp vegetable oil, 300ml chicken stock, 1 garlic clove, peeled and left whole, 2 sprigs fresh thyme and 50g butter.

For the red wine gravy: 200ml red wine, 300ml beef stock and 50g butter.