Matt Tebbutt served up seasonal Welsh mutton chops with cavolo nero dressing, grilled leeks and pine nuts on today’s episode of Saturday Kitchen.

The ingredients are: For the fried mutton chops, 2 tbsp olive oil and 4 French-trimmed mutton loin chops, taken from the rack.

For the dressing: 5 leaves cavolo nero, stalks discarded, leaves roughly chopped, 3 garlic cloves, 30g pecorino cheese, grated, 1 lemon, juice only and 100ml olive oil.

To serve: 8 baby leeks, 2 tbsp pine nuts and 1 lemon, cut into wedges, for garnish.

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.