Daniel Galmiche served up roast marinated lamb with liquorice and Swiss chard recipe on James Martin’s Saturday Morning.

The ingredients are: 1 small stick of liquorice root, about 10cm long x 1cm thick, 4 small lamb rumps, about 150g each, 125ml olive oil, 20g unsalted butter, 200ml lamb stock or chicken stock, Sea salt and freshly ground black pepper.

Steamed Swiss chard, to serve.

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