Matt Tebbutt served up Angela Hartnett’s tasty lamb stew with salsa verde and polenta on Saturday kitchen.

The ingredients for the lamb stew are: 2 lamb neck fillets, cut in half (leaving the fat on), dash oil, 2 carrots, cut into lozenges, 2 celery sticks, each cut into 4, 1 head garlic, cut in half, 1 sprig rosemary, 2 heaped tsp tomato puree, 375ml white wine, 1 litre chicken stock, salt and freshly ground black pepper.

For the salsa verde: 4 tbsp chopped flatleaf parsley, 4 tbsp chopped tarragon, 2 banana shallots, finely chopped, 1 tbsp drained capers, chopped, 1 tbsp chopped anchovies, 1 tbsp red wine vinegar, 2 tbsp olive oil and 1 tsp Dijon mustard.

For the polenta: 300ml milk, 125g polenta, 100g butter and 200g parmesan.

See Angela’s recipes in her book titled: Angela’s Kitchen: 200 Quick and Easy Recipes available from Amazon now.