Nick Grimshaw

And then that forms a really thick paste.

And then you roast off your lamb shanks in that paste and then cover it with stock and cook it for about an hour.

And then add your lentils to it.

And then add a bit more stock and cook it for another like 45 minutes until like all the meat's falling off the bones of the lamb shanks.

And then we've got all our, you know, mango chutney, our pickles, our lovely raita.

Lovely crispy onions as well, if you want to put those on top.

I've framed from coriander, because it's only Nick that likes it.

Would you like coriander?

This is Malika Basu's recipe on obviously Waitrose's website.

So if you need to get all the information, you can go there.

Is there anything that you should... I think it's slow and long.

Slow and long.

Yeah.

And just monitor it.

You can't sort of, it's not like, you know, you're saying about the, not scran, what was the dish?

Scouse.

Scouse.

You leave it.

You can leave this, but once you add the lentils, it might stick, so you've got to watch it.

Yeah, you see.