John Torode and Lisa Faulkner served up a tasty Provencal roast lamb with potatoes, tomatoes, crispy kale and flavoured salt on John and Lisa’s Weekend Kitchen.

The ingredients are: 1 leg of lamb (bone in) approx. 1.5kg, Olive oil, 1 tbsp vegetable oil (or any lightly flavoured oil), Salt and pepper, 5 stems rosemary, picked into small sprigs, 1 bulb garlic, a few cloves peeled and sliced (and the rest bashed), 4 large waxy potatoes, peeled and cut into chunks , 1 large onion, peeled and sliced, 2 tsp fresh or dried thyme, 6 plum tomatoes, halved lengthways, 250ml dry white wine, 100g pitted black olives and 8 tinned anchovy fillets.

For the crispy kale: 400g curly kale, stems removed and leaves roughly torn and Flavoured salts (for example garlic, truffle or rosemary flavoured salt).

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.