Paul Foster cooks wagyu sirloin and slow-cooked brisket, sprouting broccoli, wagyu tartare on puffed heel tendon on Saturday Kitchen.

Paul says: “This recipe includes a number of ingredients that are difficult to source, but you can take inspiration from some of the simpler elements when cooking at home.”

The ingredients for the brisket: 1 tbsp vegetable oil, for frying, 200g onions, roughly chopped, 1kg Wagyu brisket, 250ml light bitter ale, 500ml brown chicken stock, 50g clear honey and cabernet sauvignon vinegar, to taste.

For the dressing: 6 smoked garlic cloves, 100ml white wine vinegar, 50g caster sugar and 50ml parsley oil.

For the Wagyu sirloin: 1 tbsp vegetable oil, for frying, 200g Wagyu sirloin and 50g butter.