James Martin showcased his steak with rendang sauce and Asian slaw dish for food heaven on Saturday Kitchen.

James says: “There’s quite a bit of preparation required for this recipe, but it all comes together in a jiffy and the rich sauce is well worth the trouble.”

the ingredients for the rendang sauce are: 1 lemongrass stalk, roughly chopped, 20g coriander seeds, ½ tsp cumin seeds, ½ tsp ground turmeric, 1 star anise, 3 cardamom pods, crushed and seeds removed, 50g coconut cream, 1½ large onions, sliced, 3 garlic cloves, chopped, 3 red chillies, seeds removed, chopped, 1 thumb-sized piece fresh root ginger, peeled and chopped, 1 bay leaf, 1 x 400g tin coconut milk, 250ml strong veal or beef stock, heated, 1 tbsp oil, for frying the steaks and 4 x 200g rib eye steaks.

For the Asian slaw: ¼ red cabbage, thinly sliced, 100g Asian greens, thinly sliced, ¼ hispi cabbage, thinly sliced, 1 bok choi, thinly sliced, ¼ coconut, grated, 1 tbsp fresh coriander leaves, 1 tbsp fresh mint leaves, 2 tbsp Thai basil and 4 tbsp sesame seeds.

For the dressing: 2 limes, juice only, 4 garlic cloves, crushed, 2 tbsp finely grated fresh root ginger, 2 tbsp palm sugar, 4 tbsp fish sauce, 6 tbsp soy sauce, 1 red chilli, finely sliced, 1 tbsp chopped fresh mint leaves, 1 tbsp chopped fresh coriander leaves, 1 tbsp fresh Thai basil and ¼ coconut, shaved, to garnish.