Matt Gillan serves up braised Jacob’s Ladder, kohlrabi, mustard cream and crisp shallots on Saturday Kitchen.

Matt says: “For this dish short ribs of beef are cooked low and slow in a sweet barbecue sauce for melt-in-your-mouth tender meat.”

The ingredients are: 1 litre pints cola, 150g dark soy sauce, 70g barbecue sauce, 150g tomato ketchup, 50ml Worcestershire sauce, 1 pink grapefruit, juice only, 2 Jacob’s Ladder short ribs, cut into individual ribs.

For the crisp shallots: 250g unsalted butter, diced, 1 large banana shallot, peel and finely slice and pinch onion salt.

For the mustard cream: 250g double cream, 25g wholegrain mustard and salt, to taste.

For the kohlrabi: 100g raspberry vinegar, 200g light olive oil, 1 small kohlrabi, peeled and thinly sliced and salt.

To serve: 1 bunch rocket leaves and 50g parmesan cheese, grated.