Daniel Doherty cooks smokey mutton sloppy Joe with crispy lamb’s breast on Saturday Kitchen with James Martin.

Daniel says: “Impress your friends with these tasty lamb Sloppy Joe’s, perfect for a party. This recipe requires some advanced preparation but is definitely worth the effort.”

The ingredients for the cure are: 50g sea salt, 25g caster sugar, 2 sprigs thyme, leaves only, 10 black peppercorns, crushed and 1 star anise, crushed.

For the lamb: 100g piece of lamb’s breast, 200g duck fat, vegetable oil, for frying, plain flour, for dusting and sea salt and freshly ground pepper.

For the Sloppy Joe mix: 500g minced mutton, 2 onions, finely diced, 2 garlic cloves, finely chopped, 4 chipotle chillies in adobo, mashed to a rough paste, 2 tsp harissa, 2 sprigs rosemary, 4 bay leaves, 3 tbsp tomato purée, 200g tomato ketchup, 4 tbsp Worcestershire sauce and 4 tbsp soy sauce.

To serve: 6 brioche hot dog buns, split and fresh coriander leaves, for garnish.