James Martin served up a hearty lamb hot pot stew with kidneys, leeks and Worcester sauce on James Martin’s Saturday Morning.

The ingredients are: 1 kilo diced lamb shoulder, 1 kilo diced lamb leg, 6 lamb kidneys, chopped, 500ml lamb stock, 3 large onions, peeled and sliced, Sprigs of rosemary, 1 tbsp Worcester sauce, 1 kilo Maris Piper potatoes, peeled and sliced, Salt and pepper.

To serve: 6 large leeks sliced, 50g butter, 100ml water, Salt and pepper.

James Martin’s American Adventure: 80 classic American recipes book is available at Amazon now.