Ian Orr serves up hay-smoked lamb with garlic boxty, mint gel and whiskey sauce on Saturday Kitchen.

The ingredients for the whiskey sauce: 4½ tbsp Irish malt whiskey, 1 tsp honey and 1 knob of butter.

For the mint gel: bunch of mint, chopped, pinch salt, 1 tbsp red wine vinegar and instant thickening starch, to thicken.