Brian Turner serves up twice cooked braised rib-eye steaks with horseradish and crispy onions red wine stew for the festive season on Christmas Kitchen with James Martin.

Brian says: “This slow-cooked beef casserole is accompanied by a robust red-wine and horseradish sauce and buttered new potatoes.”

The ingredients are: 4 x 175g rib-eye steaks, 1 x 750ml bottle red wine, 1 sprig fresh thyme, 2 tbsp rapeseed oil, 2 carrots, finely chopped, 2 celery sticks, finely chopped, 1 large onion, finely chopped, 3 garlic cloves, chopped, 6 ripe tomatoes, chopped, 1 tbsp Worcestershire sauce, 1 litre chicken stock, 2 tbsp creamed horseradish, 50g butter, 2 tbsp chopped fresh parsley, vegetable oil, for deep-fat frying, 100g plain flour, 1 tsp smoked paprika, 150ml full-fat milk and 2 onions, cut into 0.5cm thick slices.

To serve: 500g new potatoes, boiled until tender and 50g butter and salt and freshly ground black pepper.