Tom Kerridge and Paul Ainsworth are the two visiting chefs on today’s Saturday Kitchen Live with James Martin that are tasked with cooking two delicious plates of food to be enjoyed by actress Killie Bright.

Paul servers up a Cornish mussel Asian style broth that he says: “I make the most of my local fruits of the sea, Porthilly mussels, turning them into a South-East Asian inspired dish.”

Tom Kerridge serves up a beef sandwich (Pittsburgh black and blue steak) with fried duck egg and bone marrow with radish and watercress.

Tom says about “’Pittsburgh black and blue’ refers to how the steak looks when served – charred on the outside (black) and very rare on the inside (blue).”