Michelin star chef Tom Kerridge served up slow cooked lamb shoulder with boulangere potatoes on Tom Kerridge’s Proper Pub Food.

Tom says: “This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.”

The ingredients are: 3 medium onions, thinly sliced, 6 large waxy potatoes, peeled and thinly sliced, 1 bunch thyme, leaves picked, salt and black pepper, 1 whole lamb shoulder, 1 garlic bulb, peeled and separated into cloves, 568ml chicken stock and cooked French beans (or other green vegetables), to serve.