Jack Stein served up a tasty slow roasted lamb with boulangere potatoes, mint sauce and sauteed courgettes on Steph’s Packed Lunch.

The ingredients are: 1kg lamb shoulder, boned, rolled and tied, 10 cloves garlic, 10 anchovy fillets, big bunch of thyme, salt and pepper, 1 kg potatoes, peeled and thinly sliced (on a mandolin), 3 onions, thinly sliced, 200g melted butter and 600ml chicken stock.

For the sauteed courgettes: 1 garlic clove, sliced, 2 courgettes, finely chopped, olive oil, salt and pepper.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.