Matt Tebbutt served up a tasty pissaladiere tart with lamb, anchovies and a port sauce on Saturday Kitchen.

The ingredients for the pissaladière tart: 250g ready-rolled puff pastry, 25g unsalted butter, 1 onion, thinly sliced, 6 salted anchovy fillets, bones removed, halved and washed, 150g pitted black olives and 6 tbsp olive oil and 1 lemon, juice only.

For the lamb: 2 tbsp olive oil, 50g unsalted butter, 1 cannon of lamb, trimmed, 1 large sprig fresh rosemary, 2 garlic cloves, peeled and smashed.

For the port reduction: 150ml port, 300ml beef stock, 2 tbsp olive oil, 100g black olives, chopped, 1 tomato, chopped, 2 tbsp fresh parsley, chopped, salt and freshly ground black pepper.