James Martin serves up a weekend delight of stuffed crown of lamb with tarragon and duchess potatoes on today’s James Martin: Home Comforts.

James says about his dish: “It might be a 70s throwback, but it’s no less delicious for it. If you want the full effect but don’t have the white caps for the bone ends you can use foil instead.”

James makes his filling with minced lamb as the binding agent rather than eggs and recommends not using too much liquid or butter because the mushrooms will have plenty of liquid of their own.

See how the master chef make is stuffed crown of lamb dish below: