This is a great recipe that dads can cook with their children for mums on Sunday and makes great left over salad as well.

Slow Roast Lamb

4 rosemary sprigs, leaves removed

4 garlic cloves, crushed

1 tbsp capers, finely chopped

3 anchovy fillets in oil, drained and finely chopped

2 tbsp olive oil

2 whole lemons

1½ kg shoulder of lamb, on the bone

2 red onions, cut into wedges

large glass of red wine

Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves.

Slash the lamb at 4 places and place the stuffing inside and all over

Pop the onion and lamb at the bottom of a roasting dish, place the lamb on top and roast for 1 hour

Pour the wine in and roast for another 3 hours, rest for 15 minutes and pull apart

Red wine sauce 

200ml red wine (we used Chilean Merlot)

3 tbsp cornflour

600ml stock

2 tbsp blackcurrant jelly

200ml stock

Mix 3 tbsp red wine with the cornflour until smooth, then mix in all the wine. Heat stock in a pan, then pour in the red wine mixture and redcurrant jelly, stirring until thickened.

Roasted Potatoes

5 tbsp Duck fat

16 medium-sized Maris Piper or King Edward Potatoes

Sea Salt

Preheat the oven to 200C

Peel and third the potatoes and parboil for 8 minutes in salted water

Pop the fat into a roasting tray and pop into the oven

Drain the potatoes and roughen the edges in the colander

Place into the hot oil and coat them

Roast for 50 minutes

Minted peas and broad beans salad

  • boil the beans in salted water for 3 minutes
  • boil the peas in salted water for 1 minute
  • Mix with a dressing made out of 3 tablespoons of olive oil and 1 tablespoon of white wine vinegar and a pinch of salt
  • sprinkle finely chopped mint leaves over