James Martin serves up a tasty beef fillet with baby beetroots and a potato and beetroot rosti on Saturday Kitchen.

James says: “Rosti is a great way to cook potatoes – add in some beetroot to add colour and flavour. Serve with tender beef fillets and a rich Madeira sauce for an impressive dish.”

The ingredients for the beef, salsify and sauce: 2 tbsp vegetable oil, 4 x 200g middle-cut beef fillet, 180g unsalted butter, 200g salsify, peeled and cut into 2cm batons, 1 banana shallot, thinly sliced, 100ml Madeira,175ml veal jus or stock, 2 tbsp finely chopped fresh chervil and salt and freshly ground black pepper.

For the rosti and baby beets: 4 large Maris Piper potatoes, scrubbed, not peeled, coarsely grated, 2 beetroots, peeled, coarsely grated, 75g crème fraîche, 1 free-range egg, yolk only, 1 tbsp finely chopped fresh parsley, 70g butter, 1 bunch baby beetroots and 1 bunch heritage or candied beetroot.