John Torode served up tasty summer lamb cutlets with homemade mayonnaise and a warm potato, peas and feta salad on this morning.

The ingredients are: 12 lamb cutlets, Juice of 1 lemon , 2 tsp dried oregano, 1 tsp salt and pepper, mixed , 30ml olive oil, Handful parsley, chopped and Handful mint, chopped.

For the herb mayonnaise: 100g watercress, blanched and squeezed out, Handful flat leaf parsley, Handful fresh mint, 100g mayonnaise , 50g crème fraiche , Lemon juice , Salt and pepper.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.