A creamy fennel and potato gratin is the perfect side for roast lamb. Thinly slice a bulb of fennel and a bag of potatoes and place in a baking dish. Simmer a pot of cream with some lemon zest, crushed garlic and wine. Pour over the fennel and potatoes. Cover with foil and bake for 1 hour till the veg is tender. Remove the foil. Grate over some parmesan and bake for 15 mins till golden.

Carrot fries to accompany your lamb? Slice some carrots into 1cm thick batons. Toss with a little cornflour and seasoning. Tumble onto a hot, oiled baking tray and roast for 30-40 mins till tender and lightly caramelised. Scatter with chopped tarrgaon to serve.