Roast Lamb, Creamed Leek, Tenderstem & Redcurrant Jus

Take your lamb leg joint[s] out of the fridge, open the packet and let it adjust to room temperature

Preheat the oven to 220°C/ 200°C (fan)/gas 7 and boil a full kettle

Peel your potatoes and chop into quarters

Add the potatoes to a pot with plenty of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender

While the potatoes are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over medium-high heat

Remove the string from your lamb leg joint[s], pat dry with kitchen paper and season with salt

Once hot, add the seasoned lamb to the pan and cook for 3-4 min or until browned on all sides

Once browned, transfer to a baking tray and set the pan aside for later

Once the potatoes are done, drain and leave them to steam dry

Tip: For extra crispy potatoes, shake them around in a colander to fluff up the edges a little before roasting

Add the drained potatoes to a baking tray with a generous drizzle of vegetable oil and season with salt

Put the tray in the oven for 35-40 min, turning halfway through, or until crispy

Dissolve your beef stock mix in 200ml [260ml] [340ml] boiled water

Return the reserved pan to a medium heat, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min, stirring frequently, or until a sandy paste forms

Gradually mix in the beef stock, your Henderson's Relish and redcurrant jelly and cook for 8-10 min or until a thick gravy remains – this is your redcurrant jus

Remove the redcurrant jus the heat and reheat before serving

Put the tray in the oven for 8-9 min for rare, 10-12 min for medium-rare and 12-14 min for medium

Once the lamb is cooked, transfer it to a clean chopping board to rest for 3 min before slicing – this is your roast lamb

Reserve the tray

Wash your leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Heat a pot over a medium-low heat with a small knob of butter

Once melted, add the sliced leek with a pinch of salt and cook for 8-10 min or until softened

Once softened, add your soft cheese and a splash of water and cook for 6-8 min further – these are your creamed leeks

Add your Tenderstem broccoli to the reserved tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven and cook for 10-12 min or until tender

Meanwhile, warm the creamed leeks and redcurrant jus through over a low heat