Matt Tebbutt showcased a tasty Swedish-style lamb and dill stew on Saturday Kitchen.

The ingredients for the lamb and dill stew are: 800g lamb shoulder, diced, 1 onion, diced, 3 sticks celery, chopped, 4 whole cloves, 1 tsp white peppercorns, 6 garlic cloves, left whole, ½ fennel bulb, quatered, 500ml lamb stock, 1 bay leaf and 1 rosemary sprig.

For the sauce: 20g unsalted butter, 20g plain flour, 4 small round shallots, cut into halves, 100g small Paris brown mushrooms or small chestnut mushrooms, 120ml double cream, 1 lemon, juice only, 1 bunch dill, chopped, salt and freshly ground black pepper.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.