ONE-PAN ROASTS

BBC chef Tom Kerridge uses inexpensive cuts of meat and clever tricks to make these all-in-one Sunday lunches

Tom Kerridge’s all-in-one Sunday lunches

‘We didn’t have much money when I was growing up, but my mum always managed to put a Sunday roast on the table. Sometimes it was her famous sausage loaf, but other times she’d use cheaper cuts like the ones I’ve used in these recipes. As well as being good value, these cuts of meat often have more flavour – they just require a bit more effort than simply putting them in the oven to roast. The beauty is, you can add other ingredients to the pan to make a complete meal in one. I never felt like I was missing out as a kid just because we weren’t eating prime cuts, and these recipes totally prove that point.’ Tom

A Sunday roast can be so much more than just meat and two veg, as this recipe proves.

SERVES 8-10 PREP 20 mins COOK 3 hrs 45 mins EASY

2.5kg lamb shoulder

1 tbsp olive oil

2 onions, roughly chopped

4 carrots, roughly chopped

1 garlic bulb, outer layers peeled and cut in half

500ml chicken stock

3 x 400g cans butter beans, drained and rinsed

460g jar roasted red peppers, drained and roughly chopped 300g jar pitted black olives, drained 4 tbsp chopped flat-leaf parsley For the spice mix

4 garlic cloves, crushed

1 tbsp hot smoked paprika 4 tbsp olive oil

1/2 tsp dried rosemary

1 To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.

2 Heat the oven to 150C/130C fan/ gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.

3 Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

GOOD TO KNOW fibre • 2 of 5-a-day

PER SERVING (10) 597 kcals • fat 40g • saturates 15g • carbs 15g • sugars 4g • fibre 7g • protein 40g • salt 1g