Gennaro Contaldo from the two Greedy Italian, serves up lamb stew with fresh pea and vegetables (Agnello con piselli freschi) on Saturday Kitchen.

The ingredients are: 1 kg boned lamb shoulder, cut into large chunks, salt and freshly ground black pepper, 150ml extra virgin olive oil, 2 onions, sliced, 1 large carrot, sliced, 1 celery stalk, sliced, 5 garlic cloves, crushed, 20g anchovy fillets, handful fresh thyme sprigs, 1 red chilli, sliced, 250ml white Wine, 25ml white wine vinegar, 250g fresh or frozen peas, 400g potatoes, skin on, cut into quarters, 200g cherry tomatoes, halved, 1-2 loaves crusty bread, sliced and toasted.

To prepare the dish, season the lamb chunks with salt and freshly ground black pepper and set aside.

Heat the olive oil in a large saucepan and fry the onions, carrot and celery for 4-5 minutes or until softened.

Add the garlic, anchovies, thyme and chilli and continue to cook, stirring, until the anchovies have almost dissolved into the oil.

Add the lamb to the pan and fry until browned all over.

Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat , cover and simmer gently for a further 20 minutes.

Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour or until the sauce has reduced by half.

Remove from the heat and serve with lots of good toasted bread.