Peri Peri-Glazed Lamb Shoulder

• Half-fill a medium saucepan with boiling water and a pinch of salt. Peel potato and cut into large chunks. Thinly slice chives. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to saucepan. • Add grated Parmesan cheese, the butter and a generous pinch of salt, then mash until smooth. • Add chives and stir to combine. Cover to keep warm.

• Meanwhile, trim green beans. Halve any thick stalks of baby broccoli lengthways. Finely chop garlic. • Zest lemon to get a pinch and slice into wedges. Roughly chop roasted almonds.

• In a small bowl, combine peri peri sauce, the honey, lemon zest and a splash of water. • Turn lamb, then top with sauce. Roast, uncovered until browned and heated through, a further 12-13 minutes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and baby broccoli until tender, 4-5 minutes. • Add garlic and chilli flakes (if using), and cook until fragrant, 1 minute. • Remove pan from heat, then add a squeeze of lemon juice. Season to taste.