Matt Tebbutt lamb shoulder pie with a carrot, fennel and mustard salad on Saturday Kitchen.

The ingredients for the pie filling are: 1 x shoulder of lamb on the bone (about 2.25kg), 2 onions, quartered, 3 sticks celery, cut into small batons, 2 carrots, roughly chopped, 2 tbsp tomato puree, 2 tbsp balsamic vinegar, 250ml red wine, 2 bay leaves, 1 stick rosemary, 10 garlic cloves, peeled and left whole, 500ml lamb stock, salt and freshly ground black pepper.

For the pastry: 520g butter, diced and chilled, 10g fine salt, 380g plain flour, plus extra for dusting and 1 free-range egg, beaten.

For the carrot, fennel and mustard salad: ½ fennel bulb, shredded, 2 carrots, shredded, ¼ celeriac, shredded, 1 sprig tarragon, leaves finely chopped, 1 tbsp wholegrain mustard, 1 tbsp Dijon mustard, 1 tbsp olive oil and 2 tsp cider vinegar.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.