Jason Atherton served up tasty spring lamb with garlic mash potatoes, olive tapenade and spring vegetables on Saturday Kitchen.

The ingredients for the garlic mash are: 1 garlic bulb, top cut off to expose the cloves, olive oil, to drizzle, 300g potatoes, peeled and cubed, 50ml double cream, salt and freshly ground black pepper.

For the lamb: 100g butter, 1 garlic bulb, cut in half, 1 bunch fresh rosemary, 1 bunch fresh thyme, 1 rack of spring lamb, French trimmed and garlic flowers, to garnish.

See recipes by Jason in his book titled: Social Suppers available from Social Suppers now.