James Martin served up tasty roast rump of lamb with fondant potato, carrot puree and beetroot on James Martin’s Saturday Morning.

The ingredients are: 2x 200g lamb rumps, 1 tbsp veg oil, Salt and pepper, Knob of butter, Sprig of rosemary, 2 garlic cloves, skin on, 1 tbsp Dijon mustard, 50g chopped walnuts, Few sprigs of mint, chopped and Few sprigs of parsley, chopped.

For the sauce: 200ml veal jus, 25g butter, 50g redcurrant jelly and Splash of sherry vinegar.

To serve: Beetroot gel, Carrot puree, Fondant potatoes and Kale, blanched.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.