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Before I continue with the lamb and the jus I have to decide what to serve with it. I have deliberately spread the “evening” meal beginning at 5pm with the starter. I have a dessert to serve too and so do not want too heavy a dish. Keep it simple – three elements, or four including the jus – roast potatoes and oven roasted lemon glazed carrots. The carrots are as easy as falling off a log! Peel and cut four carrots into small batons of a similar size and place on a large sheet of foil placed on a baking tray. Season with salt and black pepper, add a couple of knobs of unsalted butter and a glug or two of lemon juice. Wrap up tightly into a parcel and you're ready to roast.

Once again the joy of both these elements is that they can be prepped and part roasted ahead. If you roast your potatoes and carrots for 30 minutes either the day before or on the morning if you're around (I'm out for breakfast!) your entire main course will take 30 minutes to finish off and you'll be ready to serve.

Pre-heat your oven 180fan/200c/Gas 6.

Gently ease the cling filmed lamb out of the dariole moulds, peel off the cling film and place upside down in the shape of a tower on a baking tray. You'll have the tray of lamb timbales, a tray of foil wrapped carrots and a dish of roast potatoes – cook for the remaining 30 minutes.

The only item on your hob is the saucepan of jus you've removed and uncovered from the fridge, ready to warm through. Decide how you're serving – I recently treated myself to miniature gravy boats, very convenient for your guests.

Step by step photo guide up next.