Raymond Blanc cooked a slow roasted lamb shoulder with a cumin, salt, oil and harissa rub, served with a chickpeas and preserved lemon salad on Simply Raymond Blanc.

The ingredients are: 2.5kg new season’s shoulder of lamb, 4 pinches of sea salt, 8 turns freshly ground black pepper, 100g rose harissa and 1 teaspoon cumin.

For the chickpea salad: 2 tins chickpeas, 1 jar (175g) piquillo peppers, 1 beldi preserved lemon with the pulp, 1 small handful parsley, 2 pinches sea salt flakes and 4 turns black pepper.

See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES available from Amazon now.