Phil Vickery cooks a tasty one-pan lamb shoulder with apple mint glaze dish on This Morning.

The ingredients are: 1 shoulder of British lamb, about 1.5kg, 3-4 tbsp vegetable oil, 1 small butternut squash, cut into long wedges, seeds removed, 2 sweet potatoes, peeled, again long shards, 1 red pepper, deseeded, chopped in large chunks, 1 green pepper, deseeded, chopped in large chunks, 1 yellow pepper, deseeded, chopped in large chunks, 2 red onions, peeled and cut into large wedges and 1 small head celery, cut in half lengthways.

For the glaze: 1 large Bramley apple, cored and peeled, chopped roughly, 2 tbsp white wine vinegar, 1 small jar mint jelly, 1 small bunch fresh mint, chopped, ½ tsp cracked black pepper.

For the gravy: 500mls lamb stock (from a cube is fine), salt, black pepper and 2 tbsp cornfour or arrowroot.