Joe Hurd served up a tasty caponata with stuffed lamb chops in memory of the late Antonio Carluccio on Saturday Kitchen.

The ingredients for the stuffed lamb chops: 6-bone rack of lamb, French-trimmed, cut into chops (ask your butcher to do this for you), 25g Stracchino or other Italian soft cheese such as mozzarella, ½ tsp marjoram, 50g plain flour, 1 free-range egg, 100g fine breadcrumbs, 50g unsalted butter, 2 tbsp olive oil and pane carasau (Italian flatbread), to serve (optional).