Mint & Sweet Onion Lamb Shoulder

While the cauliflower is roasting, pick and roughly chop the mint leaves. Finely chop the garlic. Remove the slow-cooked lamb shoulder from the packaging and place in a medium baking dish. Pour the liquid from the packaging over the lamb. Cover with foil and roast for 12 minutes. Remove from the oven, then turn the lamb. Stir the onion chutney, mint and 1/2 the garlic into the liquid surrounding the lamb. Cover with foil and roast until browned and heated through, a further 12-13 minutes.

When the cauliflower has 5 minutes cook time remaining, heat a large frying pan over a medium heat. Cook the butter and plain flour, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the grated Parmesan cheese and a pinch of pepper. Pour the creamy sauce over the cauliflower in the baking dish. Sprinkle with the panko breadcrumbs (see ingredients) and drizzle over olive oil. Bake until golden and bubbling, 10-15 minutes.

While the gratin is baking, bring a medium saucepan of lightly salted water to the boil. Cut the potato into large chunks. Zest the lemon to get a pinch, then slice into wedges. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the potato to the saucepan. Add a drizzle of olive oil, a generous squeeze of lemon juice, the lemon zest, chicken-style stock powder and a splash of water, then toss to coat. Transfer to a serving dish.

While the potato is cooking, trim the green beans. Roughly chop the cavolo nero kale. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until softened, 4-5 minutes. Add the kale and remaining garlic and cook until wilted, 1-2 minutes. Season to taste and transfer to a serving dish.