Jamie Oliver’s head chef from his Fifteen restaurant in London Jon Rotheram, cooks a slow roast shoulder of lamb with monk’s beard on today’s Spring Kitchen with Tom Kerridge.

Monks beard is green spring vegetable that which comes into season in early spring, and might be described as a grassier precursor to our native samphire. Also known as agretti, it is a Mediterranean plant that thrives in coastal areas and is commonly served blanched, sautéed or pickled, often to accompany fish dishes, from delicate turbot to stronger mullet.