What happens when you s-l-o-w cook lamb shoulder? Freaking magic, that’s what. All those connective tissues and layers of fat just melt away, making the flesh soft and ridiculously tender; if we used the despised ‘moist’ word, we’d have applied it here. That’s how good this lamb is. And if you’re useless at carving – happy days…

We hate peeling and coring quinces; it’s a dangerous endeavour. Those suckers are hard and it’s easy to slip and accidentally amputate some essential body part with a paring knife. So we love this Maggie Beer-inspired recipes to bits; you literally turf your unpeeled, uncored quinces into a dutch oven with a s%^&-ton of sugar, some water…