James Martin and Camilla Dallerup served up a tasty leg of lamb in hay with lavender for a dinner party on James Martin: Home Comforts.

James says: “This unusual approach to roast lamb is very simple and results in tender, aromatic meat perfect for Sunday lunch. The hay needed is available from pet shops – ask for ‘eating’ hay that’s edible for horses.”

The ingredients are: 1 x 2.7kg leg of lamb, 1 small handful lavender, preferably freshly picked, ½ bag hay, 50g butter, softened, plus an extra knob for the broccoli, 10 King Edward potatoes, peeled and cut into 2 or 3 pieces, 75g beef dripping or vegetable oil, 75ml malt vinegar, 25g caster sugar, 1 large bunch fresh mint leaves, finely chopped, 400g purple sprouting broccoli and sea salt and freshly ground black pepper.