Valentine Warner curried lamb cutlets with tomatoes and green sauce for food heaven on Saturday Kitchen.

Valentine says: “This tasty and simple recipe takes a little time but very little actual work. If you can’t get hold of lamb cutlets, use regular chops instead.”

The ingredients for the curried lamb cutlets are: 1½ tsp garam masala, 1 tsp ground turmeric, ½ tsp chilli powder, 1 tsp fennel seeds, ½ tsp cumin seeds, ½ tsp coriander seeds, 10 cardamom pods, seeds removed, 1 garlic clove, grated, 1 tsp salt, 4 tbsp olive oil, 2 lemons, juice only and 8 lamb cutlets.

For the slow-roasted tomatoes: 6 plum tomatoes, 50g unsalted butter, ½ tsp salt, 1 tbsp red wine vinegar and 30g brown sugar.

For the green sauce: 2 tbsp chopped fresh tarragon, 2 tbsp chopped fresh coriander, 2 tbsp chopped curly parsley, 2 tsp Dijon mustard, 1 tsp red wine vinegar and 4-6 tbsp olive oil.

To serve: 50g toasted slivered almonds and 1 lemon, cut in quarters.