Chef Shaun Rankin was brought up eating plate pies. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." If you haven't any leftovers but still fancy a pie, use diced chicken breast instead.
Rump and rib of lamb with wild garlic risotto and fava beans
This lamb with wild garlic recipe is at its glorious best during spring, when all of the ingredients are seasonal. With a few tweaks, though, it can be enjoyed all year round. Ask your local butchers for both rump and rib of lamb - Shaun Rankin
A scallop recipe from acclaimed Jersey-based chef Shaun Rankin, this impressive seafood starter will wow your dinner party guests and is easy to make if you remember to soak the lentils the night before.