Sabrina Gidda served up a tasty Ox Cheek Masala Pickled Shallots and Coriander Sauce Vierge on James Martin’s Saturday Morning.

The ingredients are: 2 x ox cheeks trimmed of fat and sinew, 5 x tbsp. veg oil, 2 x large white onions blended to a puree, 250ml passata, 1 x tsp cumin seeds, 1 x tsp turmeric, 1 x tsp ground cumin, 1 x tsp ground coriander, 1 x tsp garam masala, 1 x tsp Kashmiri chilli powder, 2 x whole black cardamom, 3 x green cardamom, 1 x stick cassia bark / cinnamon, 3 x tsp ginger paste, 4 x tsp garlic paste, 3 x tsp green chilli, 6 x fresh curry leaves, 2 x tbsp. tamarind sauce, ½ tsp ground black pepper, 1.5 x tsp fine salt, For the pink onions, 1 x medium sized red onion, 50ml white vinegar and 1 tbsp beetroot powder.

For the verge: 2 x large ripe tomatoes, deseeded and diced, 4 x spring onions washed and finely chopped, coriander stalks washed well and chopped, 2 generous pinches of fresh coriander leaves, ¼ tsp green chilli paste, zest of one lemon and juice of 1/2.

See recipes by Sabrina in her book titled: Modern South Asian Kitchen : Recipes And Stories Celebrating Culture And Community available from Amazon now.