Paul Ainsworth served up a tasty shepherd’s pie with Cornish lamb shoulder and salsa verde on Saturday Kitchen.

The ingredients are: 1 lamb shoulder, boneless and rolled (roughly 1.25kg), 1 large onion, roughly chopped, 3 large celery sticks, roughly chopped, 3 large carrots, roughly chopped, ¼ head garlic, split open, ¼ bunch fresh rosemary, ¼ bunch fresh thyme, 1 litre lamb stock, 1 tsp vegetable oil, 250g smoked streaky bacon, chopped, ½ tbsp tomato purée, 370ml red wine, 1.25kg chopped tomatoes and 3 large beef tomatoes.