Russell Norman cooked a tasty ribbon steak with chicory and anchovy dressing served with truffled egg toast sandwich and aubergine chips on Saturday Kitchen.

The ingredients for the anchovy dressing are: 1 small free-range egg yolk, 2 tsp Dijon mustard, 1 generous tbsp red wine vinegar, 30gz brown anchovies tinned in oil, drained (reserve the oil), ½ garlic clove, finely chopped, Tabasco sauce, to taste, 150ml sunflower oil, 2 tsp lemon juice and flaky sea salt and black pepper.

For the ribbon steak and chicory: 1 head of chicory, 1 shallot, thinly sliced, 70g rocket, washed, 250g sirloin steak, fat trimmed off, thinly sliced into ribbons, extra virgin olive oil, 4 tsp red wine vinegar, 6 tbsp of anchovy dressing and fine salt and pepper.