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.

Chop the potatoes into 2cm chunks (no need to peel). Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve any thick broccoli stems lengthways. Zest and cut the lemon into wedges.

Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now.

When the potatoes have 15 mins remaining, roast the broccoli on the middle shelf until tender and crispy, 10-12 mins.

Heat a drizzle of oil in a small saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Stir the garlic into the leek and fry for 1 min more.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until lightly thickened, 1-2 mins.

Stir in the hard Italian style cheese until melted and half the parsley. Season with salt and pepper and cover to keep warm. Set aside for now.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Meanwhile, when the broccoli has 1 min remaining, add the peas and pesto to the tray. Toss everything together and return to the oven until the peas are piping hot, 1 min more.

In a small bowl, combine a good squeeze of lemon juice with the remaining parsley, a pinch of zest, flaked almonds and olive oil (see pantry for amount). Season with salt and pepper - this is your parsley gremolata.

When the potatoes are cooked, spoon over the gremolata and toss together.

When everything's ready, reheat the creamy leek sauce if needed. Add a splash of water if it's a little too thick.

Once rested, slice the lamb widthways into 1cm thick slices. 

Spoon the cheesy leek sauce onto your serving plate and top with the sliced lamb. Serve the parsley potatoes and pesto green veg alongside.