Tom Booton served up tasty lamb belly with mash potatoes, English asparagus and wild garlic on Saturday Kitchen.

The ingredients are: 1 lamb breast (belly), boneless, about 750g, 1kg lamb mince, 2 garlic cloves, finely grated, 5g ground mace, 2 banana shallots, peeled and finely diced, 15g fresh rosemary, finely chopped, 100ml double cream, 1 tbsp Dijon mustard, or any mustard will do, 8-10 wild garlic leaves, rapeseed oil, for frying, 4 leafy carrots, whole, 500g button mushrooms, 1 small glass red wine and 1 litre good quality chicken stock.

For the mash: 5 large floury potatoes, peeled and cut into even-sized pieces, 200g full-fat milk, plus extra if needed, 200g unsalted butter and salt.

For the asparagus: rapeseed oil, for frying, 12 spears English asparagus, 50g butter, 100g wild garlic, leaves left whole, plus extra to serve, 1 lemon, zest and juice, salt and freshly ground black pepper.

See more lamb recipes in the book titled: Lamb Recipes: Easy Ways To Cook Lamb: Lamb Recipes Stew available from Amazon now.