James Martin served up tasty French trimmed rack of lamb with herb crust and deep fried cavolo nero pesto on James Martin’s Saturday Morning.

The ingredients for the lamb are: 7 rib lamb rack, trimmed and cleaned and 1 tbsp Dijon mustard.

For the herb crust: 1 small bunch rosemary, 25g capers, 2 thick slices of white bread, torn, 6 anchovies, 2 cloves garlic, 1 lemon, zest and Few sprigs of mint and parsley.

For the Salsa Verde: 2 cavolo nero leaves, deep fried until crisp, Few capers, 1 lemon, juice and zest, 2 cloves garlic and Splash of olive oil.

For the sauce: 400ml veal stock, 50ml madeira and Knob of butter.

To serve: mash, butter, cream and deep fried cavolo nero.

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