Mary Berry served up cannon of lamb with celeriac potato cake and gravy on Mary Berry’s Country House Secrets.

The ingredients for the lamb: 2 loins of lamb, 1 tbsp olive oil, 2 large sprigs fresh rosemary, salt and freshly ground black pepper.

For the potato cakes: 350g floury potatoes, peeled, 250g celeriac, peeled, knob of butter and 1 tbsp olive oil.

For the mint gravy: knob of butter, 1 level tbsp plain flour, 225ml hot beef stock, 100ml port, 1 tsp redcurrant jelly, dash gravy browning and 2 tsp chopped fresh mint.

The recipe is available in Mary’s book titled: Mary Berry Everyday – available at Amazon now.