Poppy O’toole served up her Grandma Pat’s rolled lamb breast with dauphinoise potatoes, spring greens and red wine sauce on Saturday Kitchen.

The ingredients for the lamb are: 1.2kg boned and rolled lamb breast, 170g sage and onion stuffing mixture, 2 tbsp olive oil, for drizzling, salt and freshly ground black pepper.

For the dauphinoise potatoes: 2.5kg Maris Piper potatoes, peeled and thinly sliced, 2 tbsp olive oil, 2 onions, thinly sliced, 1 litre–2 litres double cream, 4 garlic cloves, sliced, 3 thyme sprigs, 3 rosemary sprigs, 1 bay leaf, pinch white pepper, pinch ground nutmeg and pinch salt.

For the spring greens: 2 tbsp olive oil, 200g cherry tomatoes, 2 garlic cloves, thinly sliced, 50g balsamic vinegar, 500g spring greens, chopped, salt and freshly ground black pepper.

For the red wine sauce: 2 tbsp olive oil, 2 banana shallots, finely chopped, 2 garlic cloves, crushed, 2 thyme sprigs, 750ml red wine, 450ml beef stock, 1 tbsp caster sugar, 50g butter and 1 tbsp capers, chopped.

See recipes by Poppy in her book titled: Poppy Cooks: The Actually Delicious Slow Cooker Cookbook available from Amazon now.