Pan-Fried Lamb Steak

Pop the broccoli on a lined baking tray, drizzle with oil and season with salt and pepper. Toss to coat, set aside. When the carrots are halfway through cooking, roast the broccoli on the top shelf of the oven until slightly crispy, 10-12 mins. Peel the potato and chop into 2cm chunks. Add to the pan of boiling water and boil until you can easily slip a knife through, 12-15 mins. Drain in a colander then return to the pan, off the heat.

Meanwhile, halve, peel and finely slice the shallot. Roughly chop the chervil (stalks and all). Season the lamb steaks on both sides with salt and pepper.

Heat a drizzle of oil in a frying pan on high heat. When really hot, lay in the lamb steaks and fry for 4-5 mins on each side, adjusting the heat slightly if necessary. TIP: We like our lamb medium-rare, if you like it well done just cook for a further 2 mins on each side. When cooked, remove to a plate and leave to rest, covered loosely with foil.

While the lamb rests, add a drizzle more oil to the pan if it looks dry and turn the heat to medium-low. Add the shallot and cook, stirring occasionally, until softened, 3-4 mins. Pour in the water (see ingredients for amount), stock pot and redcurrant jelly. Bring to the boil, stirring to dissolve the stock pot and jelly, then lower the heat and simmer until thickened slightly, 4-5 mins.