Ed Baines cooks slow roast lamb shoulder casserole with onions from Alan’s garden from on The Alan Titchmarsh.

Ed began his catering career with a two-year apprenticeship with Anton Mosimann at The Dorchester in London. At the age of 25, Ed was asked to open Daphne’s restaurant in London’s South Kensington; he remained head chef there for three years before seting up his own ventures in Soho and Fulham.

The ingredients for his roast lamb dish are: 1.6 kg lamb shoulder boned & rolled, fine salt and freshly pepper, 2 tbsp olivel oil, 6 kg 8 thinly sliced onions, 1 sprig of thyme, 1 tbls sherry vinegar, Several finely chopped anchovies, ½ stock pot cube and 2 tbsp chopped fresh parsley.

Ed serves is lamb dish with Zucchhini / Courgettes Trifoliate made with: 1 pound small zucchini, 10 ounces cherry tomatoes, 2 cloves garlic, 2 tablespoons chopped mint, 3 tablespoons extra-virgin olive oil, divided, ½ to ¾ teaspoon fine sea salt, Juice of ½ a lemon and Freshly ground black pepper to taste.