Roast Lamb, Roasties & Cauliflower Cheese

Take your lamb leg joint[s] out of the fridge, open the packet and let it adjust to room temperature, preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and set aside some butter to soften

Peel your potatoes and chop in half and add the chopped potatoes to a large heat-proof bowl, then cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave for 6-8 min or until the potatoes are slightly tender

Boil a kettle

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

Rub the lamb leg joint[s] with a drizzle of vegetable oil and season with a pinch of salt and pepper

Once the potatoes are slightly tender, add to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Add the seasoned lamb to the tray[s] and cook for an initial 20 min or until the lamb is cooked through and very slightly pink inside, and the potatoes are golden and crisp

Tip: Prefer no pink meat? Cook your lamb for 3-5 min longer!

Whilst the lamb and potatoes are cooking, add your cauliflower florets to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, cook the florets for 2-3 min or until slightly tender, then drain, set aside and reserve the pot

Tip: Your cauliflower doesn't need to be fully cooked, as it will finish cooking in the sauce later!

Grate your cheddar cheese finely

Melt 1 tbsp [1 1/2 tbsp] [2 tbsp] butter in the reserved pot over a medium heat, then once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 100ml [150ml] [200ml] milk into the roux, a little at a time, and cook for 2-3 min or until a smooth, thick sauce remains, then remove from the heat and add 2/3 of the grated cheese (you'll use the rest later!) with a pinch of salt and pepper and mix it all together – this is your cheese sauce

Add the cooked cauliflower florets to the pot with the cheese sauce, stir it all together and transfer to an oven-proof dish

Scatter the remaining grated cheese over the top and put in the oven for 8-10 min or until bubbling – this is your cauliflower cheese

Reboil half a kettle

Combine your gravy base with 100ml [150ml] [200ml] boiled water and whisk thoroughly until completely combined

Trim your green beans

Once the lamb and potatoes have been cooking for an initial 20 min, add the trimmed beans to the tray[s] for a final 5-6 min, or until tender with a bite

Transfer the lamb to a clean chopping board to rest for 3 min before slicing (Tip: leave the veg on the tray[s] to keep warm)

Put the gravy in the microwave for 1 min or until thickened and piping hot, add any resting juices from the lamb and stir it all together – this is your lamb gravy