John Whaite served up a tasty butterflied paprika lamb with tomato salad dish for the Bank Holiday on Lorraine.

The ingredients for the Lamb: 1.5kg butterflied leg of lamb, 2 tbsp paprika, 3 garlic cloves, minced, 1 tsp sea salt flakes, 1 tsp pepper and 2 tbsp olive oil.

For the salad: 75g dried sour cherries, roughly chopped, 1 red pepper, very finely diced, ½ cucumber, very finely diced, 400g mixed-colour tomatoes, very finely diced, 30g fresh parsley, roughly chopped, 1 tbsp vinegar (sherry or cider is fine), 2 tbsp pomegranate molasses and 3 tbsp olive oil.