Gemma Collins served up crispy lamb cutlets with parmesan crumb and a tomato, caper salad with a garlic butter sauce on Prue Leith’s Cotswold Kitchen.

The ingredients for the salad: fresh tomatoes, capers and parsley.
For the dressing: red wine vinegar, olive oil, salt and pepper.

For the garlic butter sauce: butter, garlic, parsley and lemon zest.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.