James Martin showcased his tasty sirloin steak with Thai salad and toasted hazelnuts for food heaven on Saturday Kitchen.

James says: “This steak recipe works as a quick and easy midweek supper or a dinner party main. If you’d rather not use an aged sirloin steak, one that hasn’t been aged will work well, too.”

The ingredients are: 4 x 300g aged sirloin steaks, 4 tbsp olive oil and salt and freshly ground black pepper.

For the Thai salad: ¼ red cabbage, thinly sliced, 1 small red onion, thinly sliced, 1 Asian pear, peeled and finely chopped, ½ coconut, ¼ shaved, ¼ grated, 2 tbsp fresh coriander leaves, 2 tbsp fresh mint leaves and 4 tbsp sesame seeds.

For the dressing: 2 limes, juice only, 4 garlic cloves, crushed, 2 tbsp finely grated ginger, 2 tbsp palm sugar, 4 tbsp fish sauce, 6 tbsp soy sauce, 2 red chillies, 1 finely chopped, 1 sliced, 2 tbsp chopped fresh mint leaves and 2 tbsp chopped fresh coriander leaves.

To serve: 2 tbsp toasted hazelnuts, roughly chopped and 1 lime, halved.