Honey, chilli and mint lamb chops, crushed baby potatoes and roasted cabbage with herby breadcrumbs

Stir together mint (15 g), chilli (2), garlic (4 cloves), honey (5 tbsp), thyme (2 tbsp) and 3/4 of the olive oil (3 tbsp) in a large bowl. Add the lamb chops (12) and leave to marinate in the fridge for at least 1 hour, or overnight if you can.

Heat a non-stick frying pan with the remaining olive oil (1 tbsp) and cook the lamb chops over a medium-high heat for 2-3 minutes on each side, until medium-rare, depending on thickness. Set aside to rest and don’t wash the pan.

Cook the peas (200 g) according to the pack instructions and drain well. Add to the lamb pan, coating in the juices, and cook over a medium heat for 1 minute. Stir through the remaining mint (10 g) and set aside.

While the lamb marinates, mix the parsley (15 g), mint leaves (1 tbsp), thyme (1 tbsp) and rosemary (1 tbsp) with the breadcrumbs (100 g).

Heat the olive oil (1 tbsp) and butter (30 g) in a frying pan over a medium heat and toast off the breadcrumbs and herbs for 5-6 mins until golden and crunchy, stirring every so often.

While the lamb rests, drizzle the cabbage pieces (3) with the olive oil (2 tbsp), season and preheat a very large frying pan over a medium-high heat. Cook the cabbage for 2-3 minutes on each side, cut side down first, until dark golden brown. Add the butter (50 g), chicken stock (500 ml) and chopped chilli (1 tbsp). Put on the lid and turn the heat down to medium-low. Leave to simmer for 5-7 minutes, until tender.

Cook the potatoes (3 packs) according to the pack instructions and lightly crush with the back of a spoon. Prepare the gravy (1 pouch) according to the pack instructions.

Reheat the lamb in a low oven if needed, then plate alongside the potatoes and peas. Spoon over the gravy and finish with a sprinkling of the herby breadcrumbs.