Marcus Wareing served up a tasty Provencal style hotpot with grilled lamb chops, Mediterranean stew and crispy sauteed potatoes on Marcus Wareing Simply Provence.

The ingredients are: 4 lamb chops, end scraps (the belly) cut off and reserved for later, olive oil, salt and freshly ground black pepper.

For the stew: 2 tbsp extra virgin olive oil, 1 white onion, chopped, 2 garlic cloves, lightly crushed, 1 red pepper, deseeded and cut into 1cm pieces, 1 green pepper, deseeded and cut into 1cm pieces, 1 aubergine, cut into 1cm cubes, 2 fresh thyme sprigs, 1 fresh rosemary sprig, 1 large heritage tomato, chopped, 500ml tomato passata, few spoonfuls from a tin of tomatoes, for texture (optional) and handful fresh basil, leaves picked, plus extra to serve.

For the potatoes: boiled baby potatoes, 1 fresh rosemary sprig, leaves picked and 1 tsp hot paprika.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.