Jason Atherton served up tasty lamb doner sourdough flatbread with braised lamb shoulder, onion puree and garlic yoghurt on James Martin’s Saturday Morning.

The ingredients for the sour dough are: Starter Dough, 100g Water and 100g Flour.

For the flatbread dough: 2kg Shipton mill ‘00’ flour, 70g salt, 1200 ml cold water, 50g sugar, 20g fresh yeast and 40ml pomace oil.

For the braised lamb shoulder: 1 boned out lamb shoulder, 1kg grey wet curing salt, 10 sprigs of thyme, 5 sprigs of rosemary, 10 cloves of garlic, 200g lemon zest, 30g toasted coriander seeds, 30g toasted cumin seeds, 10g smoked paprika, Lamb stock, Reduced lamb sauce to finish.

For the onion puree: 20 x Italian white onions, 500g unsalted butter and 1l veg stock.

For the garlic yoghurt: 250g Thick Greek style yoghurt, 250g Buttermilk, 2 finely Chopped garlic cloves, 1 lemon, juice and zest and Black pepper.

Assembly : Berkswell cheese and Spenwood.

See recipes by Jason in his book titled: Social Suppers available from Amazon now.