Time is precious and far better to have a one-pot meal that you can make and enjoy quickly than pick up the phone and order in. That is my view anyway; I am a great lover of home cooking. These two meals today are quick and nutritious.

The meat on a lamb shoulder is the sweetest of all. Ask your butcher about the right size to buy when you know how many mouths there are to feed This is one of our favourite family meals. It also works with a whole chicken but it cooks quicker so reduce the cooking time to one hour.

You need a steamer to make the potato and spinach pasta with steamed salmon. The flavour of the bottom layer in the pan rises up to penetrate the salmon, giving a wonderful depth of flavour.

As regular readers know, I am a great fan of rooster potatoes and I was saddened to see of the death of Harry Kehoe last week. He was the man who developed the rooster and during his lengthy career at Teagasc, gained an international reputation for his expertise. A few years back he was awarded an honorary doctorate by UCD in recognition of his work as a plant breeder. He has left a legacy to be very proud of and my sympathies to his family.

Happy cooking,

Neven

Pot roast shoulder of lamb

Serves four to six

1.5-1.75kg (3-4lb) shoulder of lamb on the bone

1-2 tbsp rapeseed oil

100g (4oz) rindless smoked streaky bacon, chopped

1 large onion, chopped

3 garlic cloves, finely chopped

2 celery sticks, cut into 2.5cm (1in) chunks

225g (8oz) baby carrots, trimmed

20 baby new potatoes, scrubbed

1 tbsp soft fresh thyme leaves

2 bay leaves

400g (14oz) can chopped tomatoes

1 tbsp Worcestershire sauce

900ml (1½ pints) chicken stock (from 2 cubes is fine)

225g (8oz) broccoli florets

100g (4oz) frozen peas

good handful baby spinach leaves

100g (4oz) frozen baby broad beans

sea salt and freshly ground black pepper

  • 1 Preheat the oven to 190°C (375°F, gas mark five). Trim the lamb shoulder of any excess surface fat. Add the oil to a large, flameproof casserole with a lid. Over a medium heat, slowly fry the meat on all sides to brown it – this will take 10-15 minutes. Remove from the pan and set aside on a plate.
  • 2 Add the bacon to the casserole dish and fry for a few minutes, then add the onion, garlic, celery, baby carrots, potatoes, thyme and bay leaves, stirring to combine. Pour in the chopped tomatoes and add the Worcestershire sauce. Stir well and then pour in the stock.
  • 3 Return the lamb shoulder to the casserole dish and bring to the boil. Put on the lid and cook in the preheated oven for 1½ hours until completely tender. Remove the lamb and set aside on a plate covered with foil, to keep warm.
  • 4 Add the green vegetables to the casserole and cook on the hob for six minutes until just tender. Season to taste. Carve the lamb. Spoon the vegetables and broth into bowls and top with the lamb.

    • Potato and spinach pasta with steamed salmon

    Serves four to six

    4 tbsp rapeseed oil, plus a little extra

    1 onion, finely chopped

    2 garlic cloves, finely chopped

    1 mild red chilli, seeded and finely chopped (optional)

    1 tsp soft fresh thyme leaves

    350g (12oz) waxy potatoes, cut into small dice

    1.25 litres (2¼ pints) vegetable stock

    200g (7oz) small pasta shapes (macaroni or penne)

    4-6 x 150g (5oz) skinless salmon fillets, any bones removed

    350g (12oz) baby spinach leaves

    15g (½oz) bunch fresh flat-leaf parsley, leaves picked and sprigs reserved for garnish

    75g (3oz) freshly grated Parmesan

    50g (2oz) butter

    sea salt and freshly ground black pepper

    lemon wedges, to garnish

  • 1 Heat the oil in the base of a steamer pan. Add the onion, garlic, chilli, if using and thyme. Cook over a low heat for about five minutes until the onion is softened but not browned.
  • 2 Add the potatoes to the onion mixture and stir to combine, then allow to cook for another three to four minutes, stirring occasionally. Season to taste. Increase the heat, add the stock and continue to cook for another five minutes or until the potatoes are nearly done.
  • 3 Stir the pasta into the potato mixture. Arrange the salmon fillets on a lightly oiled plate in the top section of the steamer and season to taste. Cover with a lid and cook for eight minutes or until the salmon is tender.
  • 4 Turn off the heat and fold the spinach and parsley into the pasta and potato mixture. Leave to sit, still covered for another five minutes.
  • 5 Remove the top section of the steamer with the salmon and set aside. Fold the parmesan and butter into the pasta and potatoes. Season to taste and divide between warmed plates. Arrange the salmon fillets on top and garnish with the lemon wedges and parsley sprigs, to serve.