Jun Tanaka served up a tasty one-pot summer lamb with salsa Verde on This Morning.

The ingredients are: 800g Lamb neck, each lamb neck cut into 4 pieces, 4 banana shallots, peeled and cut into 2cm thick rounds,5 medium carrots, peeled and cut into 2cm thick rounds, 1 head garlic, separated into cloves with skin on, 300ml white wine, 250ml dry sherry, 2 bay leaf, Sprig rosemary, 800ml lamb stock and 5 plum tomatoes, chopped.

To finish: 1/2 tin cannellini beans, 100g frozen peas and 5 asparagus, Blanched and cut into 3cm rounds.

For the Salsa verde: ½ bunch flat leaf parsley, chopped, ½ bunch mint, chopped, ½ bunch basil, chopped, 3 fillets anchovy, chopped, 1 clove garlic, crushed, 1 tsp Dijon mustard, 1 tbsp capers,chopped, 100ml extra virgin olive oil and 1 lemon.

See recipes by Jun in his book titled: Simple to Sensational available from Amazon now.