Tom Kerridge served up a tasty chicken fried steak dish with milk gravy and a sweetcorn salsa using a recipe from his new book on Sunday Brunch.

The ingredients are:2 sirloin steaks, about 250g each and 1.5cm thick, trimmed of all fat, 2 eggs, 1⁄2 tsp cayenne pepper and Vegetable oil, for cooking.

For the spice mix: 4 tbsp plain flour, 2 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1⁄2 tsp ground cumin, 1⁄2 tsp ground cinnamon, 1⁄2 tsp freshly ground black pepper, 1⁄2 tsp dried thyme.

For the sauce: 1 tbsp plain flour, 1 chicken stock cube, 275ml whole milk, 1 tbsp thyme leaves, 1 tbsp freshly grated horseradish, Lemon juice, to taste and Salt and freshly ground black pepper.

For the salsa: 3 corn of the cobs, husks and silky threads removed, 400g black beans, drained and rinsed, 2 plum tomatoes, chopped, 1 red onion, finely diced, 1 red pepper, cored, deseeded and finely diced, 2 red chillies, finely chopped seeds and all, grated zest and juice of 2 unwaxed limes, ½ bunch coriander, roughly chopped (stalks and all), 100ml olive oil and salt and freshly ground black pepper.

The recipe is available in Tom’s new book titled: Tom’s Table: My Favourite Everyday Recipes.