Tom Parker Bowles served up tasty slow-cooked lamb with shallots, fennel and broad beans on Saturday Kitchen.

The ingredients are: 1 whole lamb shoulder (about 2kg), trimmed of excess fat, 4 garlic cloves, each cut into 3 slices, 3 tbsp light olive oil, 12 echalion shallots, peeled with the roots kept intact, 1 fennel bulb, thickly sliced, 300ml dry white wine, 500ml chicken stock, 1 tbsp chopped fresh thyme, 1 tbsp white wine vinegar, 2 bay leaves, 1 tbsp pastis (or 2 tsp toasted fennel seeds), 150g broad beans, double podded, 75g anchovies preserved in salt, roughly chopped, 2 tbsp roughly chopped fresh parsley, 1 tbsp Dijon mustard, sea salt and freshly ground black pepper.

See recipes by Tom in his book titled: Let’s Eat available from Amazon now.