The potatoes:

1. Scrub potatoes clean but don't peel.

2. Slice to discs of 1cm thick. Either boil for 5mins and drain well, or microwave for 6 mins on Hi power.

3. Put in oven dish with 2 tablespoons of vegetable oil.

4. Turn the potatoes in the dish to make sure they are coated in oil, add black pepper to season.

5. Cook in oven at Gas mark 5 for 45 minutes, taking out to baste and turn over twice.

A side sauce:

1. Finely chop a fifth of the red onion and garlic in a small non-stick pan, quickly fry in a little oil.

2. Add the tomatoes, 2 mushrooms, some tomato puree, pepper and soya sauce.

3. Simmer for 15-20 minutes.

The lamb:

1. With a diagonal cut, slice the lamb into pieces 2 inches long 1 inch wide.

2. Heat a little oil in a frying pan, braise the lamb until well sealed, adding black-pepper whilst cooking.

3. Add the remaining four fifths of the red onion, fry for 2 minutes, carefully remove excess fat.

4. Add a cup of the red wine, the red pepper and 3 of the mushrooms. 5. Simmer for 5 minutes.

6. Put in slightly oiled oven dish with lamb at bottom, onions and mushrooms in middle and the red pepper at the top. (This allows the pepper to brown a little).

8. Pour over some of the liquid in the frying pan. Tip the remainder of the liquid into the side sauce.

9. Turn the oven to Gas mark 6 and cook for 5 - 10 minutes, depending on how well done you like your meat.

Serving suggestion:

10. Serve the lamb on a bed of peppers and onions with the juice from the oven dish poured over.

11. Put the side sauce at the edge of the plate for a contrast.

12. Serve the potatoes and lamb with either cauliflower or spinach.

13. Drink the rest of the red wine with the meal.