Lamb neck fillet with tomatoes, shallots & butter beans

Preheat the oven to 200ºC, gas mark 6. Rinse and drain the butter beans, then scatter into a large roasting tin. Nestle the tomatoes and shallots between the beans.

In a jug, combine the paprika and olive oil, then brush some over the lamb fillets. Season, cover and set aside until needed.

Stir the sherry and chicken stock into the jug with the remaining paprika oil and pour over the vegetables. Transfer to the oven and cook for 40 minutes.

Near the end of cooking time, heat a large frying pan over a high heat and brown the lamb evenly on all sides, about 5 minutes. Pour in the sherry vinegar and quickly turn the lamb in the pan to coat it. Remove from the heat.

Remove the roasting tin from the oven and gently stir in the parsley and garlic. Don’t worry if the tomatoes break a bit, but try to avoid squishing them too much. Taste, adjusting the COOK’S TIP To save time, use a 200g jar of roasted peppers, drained, instead of roasting yourself. Spring classics An easy, flavour-packed menu, perfect for those incoming brighter days seasoning if needed. Sit the lamb over the cooked vegetables and pour in any pan juices. Roast for 10-12 minutes more, depending on how you like your lamb. Allow the lamb to rest for 5 minutes (keep the vegetables hot in the turned-off oven), then thickly slice and serve on top of the vegetables with any resting juices, and the Romesco sauce, if liked.