ASDA part of the Wal-Mart family

• 1 small onion, chopped
• 25g butter
• 50g fresh white breadcrumbs
• 50g Asda Ready-to-Eat Dried Apricots, roughly chopped
• 50g Asda Ready-to-Eat Dried Prunes, roughly chopped
• Finely grated zest and juice 1 unwaxed lemon
• 50g Asda Pine Nuts
• 2tbsp flat-leaf parsley, roughly chopped
• 1 medium egg
• 2 Asda Boneless Lamb Leg Joints, about 700g each
• 2tbsp plain flour
• 450ml lamb or beef stock
• 2tbsp redcurrant jelly

1 Preheat the oven to 220C/200C Fan/Gas 7. To make the stuffing, fry the onion in the butter until soft. Remove from the heat and put in a mixing bowl. Stir in the breadcrumbs, apricots, prunes, lemon zest and juice, pine nuts, parsley and egg. Season.

2 Remove string from the lamb joints, then fill the cavities with stuffing. Replace the string. Put the joints in a roasting tin and cook in oven for 10 minutes. Reduce temperature to 180C/ 160C/Gas 4, and cook for 45-55 minutes. To test if meat is cooked, insert a skewer in the middle – juices should run clear or very pale pink. Remove lamb from the tin, cover with foil and leave in a warm place for 10 minutes.

3 While the meat is resting, drain off the fat from the roasting tin, leaving the juices in the pan. Stir in the flour, and keep stirring over a low heat for 1 minute. Turn off the heat and whisk in the stock. Heat until simmering, while whisking. Whisk in the redcurrant jelly. Serve with the leg of lamb.

• Simnel cake
• Smoked salmon salad
• Passion cake sponge puddings
• Salmon and asparagus pie