Kenny Atkinson serves up an open beef and tomato ravioli tartar with tomato jelly and sourdough crisps on Saturday Kitchen.

Kenny says: “Make sure you buy really good quality beef to make the most of this brilliant beef tartar recipe.”

The ingredients for the spiced tomatoes: 55g tomato ketchup, 7gm Dijon mustard (about 1 teaspoon), few drops Worcestershire sauce, 6 drops Tabasco, 50ml rapeseed oil, 2 plum tomatoes, skinned, seeds removed and diced and large pinch finally chopped chives.

For the beef tartar: 175g/ aged beef fillet, finely chopped, 1 small banana shallot, peeled and finely chopped, 1 small gherkin, finely chopped, 1 tsp mini capers, washed, pinch finely chopped flat leaf parsley and 1 tsp of spiced tomatoes (see above).

For the tomato jelly: 1kg plum tomatoes, 20g celery, roughly chopped, 5g garlic (about 1 clove), roughly chopped, 10g shallots, roughly chopped, sprig thyme, sprig tarragon, 2 sprigs basil, pinch of salt, pinch of sugar, pinch of cayenne pepper, splash of Worcestershire sauce, 4 drops Tabasco and 10g gelatine.