Mary Berry makes a fresh mint sauce with honey to serve with her roast shoulder of lamb dish, on this week’s Marry Berry cooks.

Mary says about her mint sauce: “Use runny honey or golden syrup in this fresh mint sauce, perfect with roast lamb.”

To make the sauce use: 1 small bunch fresh mint, 2 tbsp clear honey or golden syrup and 2 tbsp white wine vinegar (cider vinegar could be used instead).

To prepare it simply pick the leaves off the mint stalks and chop them as finely as possible, then mix with the honey and the vinegar.