A shoulder of lamb (1.092kg) from East Oxford Market.
Two 250g nets of Tesco organic shallots.
Three carrots (five more added later).
Sprig of rosemary, bay, thyme and sage.
Paprika and pepper.
Three cloves garlic.
One third of lemon.
200g Tesco Chestnut mushrooms.
175g dry butter beans.
Place meat on a low heat in a little olive oil.
Peel shallots and add to pot.
Add a teaspoon of paprika.
Ensure meat has browned on all sides.
After an hour put lid on and reduce heat.
Soak a cup of butter beans (175g)
Chop leaks and add to pot with mushrooms.
Leave over night, bought more carrots, micro waved and added.
Added beans and a few roasted pumpkin pieces.
Served with roast pumpkin, onion, garlic and parsnip with couscous.
Served seven (TimJ, Esme and Nina joined us). Added remains of roast vegetables to leftovers: a large pyrex full.
Also tried homemade cider: very dry.