James Martin serves up pot roasted shoulder of lamb with beans, peas and a mint jelly for food heaven on Saturday Kitchen.

James says: “Lamb shoulder can be fatty so it is well suited to slow roasting where the fat prevents the meat from drying out and the fresh veggies cut through the richness of the meat.”

The ingredients for the mint jelly: 450g Demerara sugar, 3 gelatine leaves, soaked in cold water for 5-10 minutes, 150ml white wine vinegar and 15g mint leaves, chopped.

For the lamb shoulder: 2 tbsp olive oil, 1.5kg boneless lamb shoulder, 1 onion, roughly chopped, 1 large carrot, roughly chopped, 1 leek, roughly chopped, 2 sticks celery, roughly chopped, 2 garlic cloves, peeled, roughly chopped, 4 sprigs fresh rosemary, 400ml red wine, 400ml lamb stock and 25g butter.

For the beans and peas: 200g French beans, 200g frozen peas and 75g butter.