Julius Roberts served up a tasty of lamb with vignarola (spring vegetables with ricotta) and anchovy sauce recipe on Saturday Kitchen.

The ingredients for the vignarola: 250g broad beans (from 800g in their pods), 5 tbsp olive oil, plus extra to serve, 1 large onion, finely chopped, 3 garlic cloves, thinly sliced, 250g asparagus, tips left whole, woody ends removed and stalks cut into chunks, 200ml white wine, 200g frozen peas (or 400g fresh peas, podded), 1 Little Gem lettuce, roughly chopped, bunch fresh mint, finely chopped, bunch fresh basil, finely chopped, 2 unwaxed lemons, zest and juice and 250g ricotta.

For the rack of lamb: 1 rack of lamb, fat scored, 3 garlic cloves, 3 tbsp olive oil, salt and freshly ground black pepper.

For the anchovy sauce: 3 fresh rosemary sprigs, leaves picked, 12 salted anchovies, 4 tbsp olive oil and ½ lemon, juice only.

See recipes by Julius the book titled: The Farm Table available from Amazon now.