Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the lamb steaks from your fridge to allow them to come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.

Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 3cm chunks.

When boiling, add the potatoes to the water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.

Meanwhile, in a large bowl, mix together the balsamic vinegar and half the fresh pesto. Set your dressing aside.

Halve any thick broccoli stems lengthways.

When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount).

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the middle shelf until golden, 35-40 mins. Turn halfway through.

While the potatoes roast, put the breadcrumbs onto a plate and drizzle with the olive oil for the crumb (see pantry for amount). Season with salt and pepper and stir together well.

Season the lamb steaks, then evenly spread the remaining pesto all over each.

Press the steaks into the crumbs, making sure they're well coated on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.

When the potatoes have 15 mins of roasting time left, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, carefully lay in the crumbed lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.

Roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: The lamb is safe to eat when browned on the outside.

Once the lamb is cooked, remove from your oven and leave to rest for a few mins.

When the lamb is in the oven, wipe out the pan and pop on medium heat with a drizzle of oil.

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper. Remove from the heat and allow to cool slightly.

When ready, add the pea shoots and broccoli to the dressing, then toss together.

Serve the lamb with the roast potatoes and broccoli salad alongside.

Enjoy!