Gino D’Acampo serves up stufato di agnello pasquale a one pot Spring stewed lamb with peas and thyme dish on This Morning.

The ingredients are: 6 tablespoons olive oil, 900g lamb neck fillet, cut into 3cm cubes, 2 large onions, peeled and finely chopped, 75g drained pitted black olives, in oil or brine, 2 bay leaves, Juice and grated zest of 1 orange, 5 sprigs fresh thyme, 350ml red wine, 400ml hot vegetable stock, made with stock cubes, 400g tinned chopped tomatoes, 1 tablespoon runny honey, 150g frozen peas, defrosted, 2 wax potatoes, peeled and cut into 2cm cubes and Salt and freshly ground black pepper to taste.