James Martin served up tasty BBQ lamb chops with olive glaze, kale, sunshine tomato sauce and aubergine dip on James Martin’s Saturday Morning.

The ingredients are: 6 Barnsley lamb chops and Salt and pepper.

For the glaze: 100g caster sugar, 100 ml water, 100g olive tapenade, 200g kale, 25 ml olive oil and Pinch of dried oregano and thyme.

To serve: 100 ml natural yoghurt, 4 tbsp Tomato saffron sauce, 4 tbsp aubergine sauce, 25 ml olive oil and Pinch of oregano and thyme.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.