Last week I used a shoulder of pork, so this week it’s a shoulder of lamb. This is a great one-pot wonder. It’s tasty and stylish, and certainly good enough to grace the table at any dinner party. I often use this recipe for a Sunday lunch. I think of it like a lamb pie. It’s a delicious casserole.

Dauphinoise toppings are always popular and easy to make. The potatoes need to be sliced thin, about the thickness of a coin. Also try to use the roundest potatoes you have.

This cheesy bacon and leek pasta only takes about 20 minutes to make and it’s very handy for a mid-week dinner, as well as being tasty and nourishing. If you want to make it vegetarian just leave out the smoked bacon. This meal also works well with sprouting broccoli or with asparagus. A lot of people ask me about gluten-free these days and it’s good to see a lot more gluten-free pasta clearly marked in the shops, so this is a good recipe to try.

Thank you for the nice comments about Home Chef. I really enjoyed working at the Aviva Stadium. It was great to get behind the scenes and I loved every minute of it. Fingers crossed that it might be Manchester United in the next series.

Happy cooking,

Home Chef with Neven Maguire is on RTÉ One at 7.30 on Wednesday.

BRAISED LAMB WITH A DAUPHINOISE TOPPING

Serves six to eight

3 large carrots, cut into large chunks on the diagonal