For one of our dinner parties, Damjan made a lamb roast. At the end of the evening, he stopped one of our helpful guests from cleaning out the oven tray.

‘Don’t throw out the juices,’ Damjan said. ‘That’s the best bit.’ He poured the oily liquid into a container, which then went into the fridge.

A few days later, we took the container out and lifted out the congealed disc of fat at the top.

This left us with two or three cups of beautifully lean and potent lamb stock for a risotto.

The risotto was bursting with flavour. We had a couple of kaffir lime leaves left over from a Thai pumpkin curry stew and we threw that in with zucchini and mushroom. So yummy.