James Tanner served up a tasty Spring Lamb Rump with Asparagus, Wild Garlic and Choux Kiev Potatoes on James Martin’s Saturday Morning.

The ingredient are: 2 lamb Rumps, 1 rosemary sprig, 1 bunch of English Asparagus, 150 ml x beef / lamb red wine sauce base, 3 tbsp sherry vinegar, 1 chopped banana shallot, 1 clove garlic crushed, 1 tbsp blossom honey and Knob of unsalted butter.

For the Choux Mix: 110 ml water, 60g unsalted butter, 110 g plain flour, 2 beaten eggs and 175g mashed potato,( or equal the weight of the cook roux mix).

For the filling: 120g soft unsalted butter, Small handful of shredded wild garlic, Sea salt and pepper.

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