James Martin served up a tasty hotpot with lamb chops and kidneys using his grandmother’s recipe on James Martin’s Saturday Morning.

The ingredients are: 2 tablespoons vegetable oil, 12 lamb chops, 1 tbs plain flour, Sea salt and freshly ground black pepper, 3 large onions, sliced, 6 lamb’s kidneys, cleaned and chopped, 500ml lamb stock, 1 tablespoon Worcestershire sauce, a few sprigs of rosemary (optional) and 1kg Maris Piper potatoes, peeled sliced.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.