Dean Edwards served up barbecue lamb chops with minted salsa verde that can be enjoyed indoors or outdoors on Lorraine.

The ingredients are: 8 lamb chops, 3-4 sprigs rosemary, 2 anchovy fillets, chopped, 3 cloves garlic, sliced, Juice ½ lemon, 3 tbsp olive oil, Salt and ground black pepper, ½ loaf ciabatta bread (stale is good), Bunch spring onions, trimmed, 12 baby courgettes, halved lengthways, 8 asparagus stems, stem trimmed if necessary and 200g cherry tomatoes on the vine.

For the salsa verde: Small handful fresh mint, Handful flat-leaf parsley, 2 anchovy fillets, ½ clove garlic, 1 shallot, peeled roughly diced, 1 tsp Dijon mustard, 50ml olive oil, 1 tbsp capers, drained and Juice ½ lemon.