Tom Kerridge served up a tasty Middle Eastern slow-cooked lamb shoulder with tahini yoghurt on James Martin’s Saturday Morning.

The ingredients are: 5 onions, peeled, topped, tailed, and halved crossways, 1 lamb shoulder joint, bone-in, about 2kg, 2 tablespoons baharat spice mix, 4 garlic cloves, finely crushed, A handful of mint leaves, finely chopped, 3 tablespoons pomegranate molasses, 2 tablespoons olive oil, 500ml lamb stock, Sea salt and freshly ground black pepper.

For the salad: 1 pomegranate, halved, 2 cucumbers, peeled, halved lengthways, deseeded and thickly sliced, 3 little gem lettuces, leaves separated, 2 handfuls of watercress, 2 handfuls of mint leaves, torn, 2 tablespoons extra-virgin olive oil and Juice of ½ lemon.

For the tahini yoghurt: 80g tahini, Juice of ½ lemon and 200g Greek strained yoghurt, 0% fat.

To serve: Sumac, for sprinkling and Flatbreads, optional.

See Tom’s recipes in his book titled: Tom Kerridge’s Fresh Start: Kick start your new year. Eat well every day available from Amazon now.