Lamb neck fillet is one of those glorious joints of meat that is guaranteed to be both tender and flavoursome. Although British lamb is no longer cheap, it is so succulent that it’s worth every penny you pay for it.

Unfortunately, peas are not in season now, but frozen British peas are readily available and the main flavouring agent for this dish – mint – is pushing its way through the earth with gusto. Mix lamb, mint and peas together and you have the most fantastic combination of flavours to play with.

You will need: 6oz (175g) frozen peas One lamb neck fillet weighing about 225g 1 tspn home-made mint sauce Flour to dust lamb fillet Oil to cook lamb fillet Small bunch of freshly harvested mint Salt and freshly ground black peppercorns to season.

Method: Roll the fillet of lamb neck in seasoned flour.

Heat a little oil in a heavy- bottomed frying pan, place the fillet of lamb in the pan and allow to cook gently on all sides while you prepare the peas.

Place the frozen peas in enough salted water to cover, add the mint and cook until done.

When the peas are cooked, remove from heat, spoon half into a liquidiser with a little of the cooking liquid and any mint that was added to the pot and zap into a purée.

Drain the rest of the peas, toss together with the pea purée and mix well. Keep warm until needed.

When the lamb fillet has turned a delicious golden brown, remove from pan and allow to rest for a few moments.