John Torode and Lisa Faulkner served up a tasty braised shoulder of lamb with carrots, shallots and a potato topping on John and Lisa’s Weekend Kitchen.

The ingredients are: 50ml olive oil, 1.4kg half shoulder of lamb, skin scored, 6 carrots, peeled and chopped, 6 shallots, peeled and chopped, ½ bottle of white wine, 2 heaped tbsp Dijon mustard, sea salt and freshly ground black pepper.

For the seasoning mix: 1 tsp each of ground black pepper, dried rosemary, dried thyme and dried oregano.

For the potato topping: 6 large potatoes, peeled and thickly sliced and 50ml olive oil.

See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.