Antony Worrall-Thompson serves up double barrelled Aberdeen Angus sirloin steak for his main course on Who’s Doing The Dishes.

The ingredients are: 1 tsp dried thyme, 1 tsp dried basil, ½ tsp cayenne pepper, 1 tsp sweet paprika, 1 tsp garlic salt, ½ tsp English mustard powder, 2.25kg (5 lb) pierce fore-rib (rib-eye) beef, on the bone, 2 tbsp Dijon mustard, 3 tbsp olive oil, 3 tbsp dripping (fat from the roasting tin) or olive oil, 150ml red wine and 600ml fresh beef stock (from a carton isfine, or canned beef consommé).