Mary Berry served up a tasty rack of lamb with roasted vegetables and mint dressing on Mary’s Foolproof Dinners with Claudia Winkleman.

The ingredients are: 1 × 7-bone rack of lamb, French-trimmed.

For the roasted vegetables: 1 small butternut squash, peeled and cubed (650g prepared weight), 1 red pepper, cut into 2cm cubes, 1 onion, thickly sliced, 3 tbsp olive oil, 115g baby spinach, roughly chopped but still large.

For the mint dressing: Bunch of mint, leaves chopped, 2 tbsp white wine vinegar, 1 tbsp caster sugar, 6 tbsp olive oil and 2 tsp Dijon mustard.

See recipes by Mary in her book titled: Mary’s Foolproof Dinners available from Amazon now.