Mary Berry served up a tasty Sunday best minted lamb stew with redcurrant jelly, chestnut mushrooms, soy sauce and Worcestershire sauce on Mary Berry Cook and Share.

The ingredients are: 2 tbsp olive oil 1.2kg lamb neck fillet, cut into 5cm pieces, 4 large banana shallots, sliced, 1 leek, trimmed and sliced, 2 carrots, peeled and diced, 3 large garlic cloves, crushed, 55g plain flour, 350ml red wine, 300ml chicken stock, 1 tbsp Worcestershire sauce, 2 tbsp redcurrant jelly, 2 tbsp mint sauce, 1 tbsp soy sauce, A large knob of butter and 250g chestnut mushrooms, halved.

See recipes by Mary in her book titled: Cook and Share: 120 Delicious New Fuss-free Recipes available from Amazon now.