Tom Parker Bowles serves up lamb shoulder with shallot, fennel and broad beans on The Alan Titchmarsh Show.

Tom says: “Eat meat, but eat less and eat better. That’s not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes.”

The recipe can be found in Tom’s new book: Let’s Eat Meat: Recipes from Prime Cuts, Cheap Bits and Glorious Scraps of Meat.