Simon Rimmer served up tasty seasonal lamb with tenderstem broccoli, anchovies and almonds on Steph’s Packed Lunch.

the ingredients are: 4 x 150g lamb rump pave, Oil and seasoning, 2 cloves garlic, peeled and left whole and 4 sprigs rosemary.

For the tenderstem : 250g trimmed blanched tenderstem.

For the anchovy butter: 150g unsalted butter, Zest 1 lemon, 1 clove garlic, 4 salted anchovies, 1tsp smoked paprika and 75g toasted, flaked almonds.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.