James Martin served up a tasty stuffed crown of lamb with wild garlic on James Martin’s Saturday Morning.

The ingredients are: 2 x rack of lamb French trimmed, salt and pepper, 1 small onion, 25g unsalted butter, plus more for the foil, 300g button mushrooms, leaves from 1 small bunch of wild garlic, 50g fresh white breadcrumbs, 75g minced lamb, sea salt and freshly ground black pepper, Turned veg to serve.

For the Sauce: 100ml madeira and 250ml veal juice.

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