Sophie Michell served up tasty chargrilled hanger steak with cucumber pickle and gochujang hollandaise using a recipe from her new diet book on Sunday Brunch.

The ingredients are: 4 x 150g hanger steaks, Sea salt and freshly ground black pepper.

For the cucumber pickle: 1 cucumber, peeled, cut in half lengthways, seeds scooped out and finely sliced on the diagonal, 1 tsp salt, 200ml white wine vinegar and 50g stevia.

For the hollandaise sauce: 2 free range egg yolks, 1 tsp vinegar and shallot reduction, 150g clarified butter, slightly warmed, 1 tablespoon gochujang paste and juice of 1 lemon.

For the vinegar and shallot reduction: 2 shallots, finely diced, ½ tsp black peppercorns, a sprig of thyme and 400ml white wine vinegar.