Rick Stein served up a tasty rack of lamb with dauphinoise potatoes, beans, peas and gravy on Rick Stein’s Food Stories.

The ingredients for the dauphinoise are: 900g floury potatoes, such as Maris Pipers, peeled, 15g butter, for greasing, 300ml double cream, 300ml whole milk, 1 garlic clove, crushed, freshly grated nutmeg, salt and freshly ground black pepper.

For the lamb: 2 x 8-bone racks of lamb, 2 tbsp oil, 100ml red wine or port, 1 tsp redcurrant jelly, 200ml lamb or beef stock, knob of butter, salt and freshly ground black pepper.

For the vegetables: 200g frozen broad beans, defrosted, 15g butter, 1 banana shallot, finely chopped, 400g tin flageolet beans, drained and rinsed, 100g frozen peas, defrosted, small handful fresh mint leaves, finely chopped, small handful fresh parsley, finely chopped, salt and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.