Stephen Duffy cooks fillet of beef with creamed swede, horseradish mashed potato and gratin of smoked mushrooms on the Bikers Food Tour of Britain.

The ingredients used for this dish are:

For the basil jelly: 250g fresh basil and 5g agar-agar.

For the shallot purée: 300g shallots, olive oil, salt and freshly ground black pepper.

For the beef and vegetables: 1 small swede, 410g unsalted butter, salt and freshly ground black pepper, 250g Anglesey potatoes, 125ml double cream, 20g freshly grated horseradish, 500g shiitake mushrooms, washed thoroughly to remove any grit, smoked in a home smoker according to manufacturer’s instructions, 4 x 225g beef fillets and drizzle vegetable oil.

For the mushroom gratin: 125g warm melted butter, 250g dried mixed mushrooms, 4 free-range egg yolks.

For the port sauce: 75ml port, cooking juices from the fillet steaks and 3 sprigs fresh thyme.