Gino D’Acampo serves up a lamb escalope with mushrooms and white wine (Scaloppine d’agnello ai funghi e vino bianco) dish on The Alan Titchmarsh Show.

The ingredients are: 500g lamb fillet, cut into 4 medallions, olive oil, 2 garlic cloves, peeped and slightly crushed, 1 tablespoon fresh rosemary leaves, 300g fresh wild mushrooms, salt and black pepper to taste, 50g plain flour and 4 tablespoons white wine.