Si and Dave served up a tasty triple crown roast of lamb with a jewelled fruit stuffing and minted red wine sauce on Saturday Kitchen.

For the stuffing: 3 tbsp olive oil, 1 onion, finely chopped, 50g flaked almonds, 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp cayenne pepper, ½ tsp ground cinnamon, 1 pear, peeled, cored and chopped, 2 garlic cloves, crushed, 150g dried apricots, quartered, 75g sultanas, 75g dried sweetened cranberries, 1 orange, zest only, 1 lemon, zest only, bunch fresh parsley, chopped, 1 tbsp chopped fresh thyme and sea salt and freshly ground black pepper.

For the minted red wine sauce: 2 tsp plain flour, 150ml red wine, 150ml lamb stock or water, 2 tsp redcurrant jelly and 1 tbsp chopped fresh mint leaves.