Nigel Barden served up a tasty beef rendang curry to mark National Curry week on Radio 2 Drivetime with Simon Mayo.

Nigel says: “The dish should be crunchy and dry but yet succulent.”

The ingredients are: 1.5kg beef brisket or good stewing steak, 5 shallots, chopped, 4 garlic cloves, peeled and chopped, 3cm piece of fresh root ginger, roughly chopped, 4 red chillies, deseeded and roughly chopped (or 2 tbsp chilli powder), 1 bay leaf, 1 stick lemongrass, bruised, 1 tsp ground turmeric, 1.8L coconut milk and sea salt and freshly ground black pepper.

To serve: A handful of fresh mint leaves (optional) and Lime wedges.