James Martin served up tasty Cote de Boeuf (Beef Rib) with Chimichurri Sauce and Tequila Parsnips on James Martin’s Saturday Morning.

The ingredients for the beef are: 1 cote de bouef, ½ Oxo beef cube, 25ml olive oil, 25g butter, Salt and pepper.

For the sauce: 50ml red wine vinegar, 1 green chilli, 1 shallot, diced, 1 small bunch coriander, 1 small bunch mint, 100ml olive oil, Pinch dried oregano, Salt and pepper.

for the parsnips: 200g parsnips, peeled and cut into batons, 2 tbsp honey, Splash of tequilla, 2 limes and Splash of oil.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.