Matt Gillan served up tasty Lamb Rump with Asparagus, Lamb Fat Dumpling, Lemon Curd and Pine Nuts on James Martin’s Saturday Morning.

The ingredients for the Lamb Rump: 1 lamb rump, 180g soy sauce and 100g maple syrup.

For the Asparagus: 1 bunch large asparagus, 50g butter and 50g cider vinegar.

For the Lamb Fat Dumplings: 300g mashed potato (still warm), 100g lamb fat (rendered, frozen and grated), 100g egg white, 100g potato starch and Salt.

For the Lemon Curd: 100g lemon juice, 100g egg white, 50g whole egg, 100g dark muscovado sugar and 100g sunflower oil.

For the Pine Nuts: 100g Pine Nuts, 100g oyster sauce, Juice of 1 lime and Chopped mint.

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