This is slow cooking for a lazy (and cautiously autumnal) Saturday afternoon. It was inspired by Felicity Cloake’s latest ‘perfect’ article in The Guardian this week – on kleftiko lamb. I love the idea of a one-pot meal but don’t have too many in my repertoire. I marinated the shoulder of lamb (only 800g necessary for the two of us for several days) in cinnamon, oregano, juice of half a lemon and garlic, as suggested by Cloake. But I only had three hours before it needed to go into the oven. Next time I will be organised and marinate it overnight. I cooked the lamb in a crock pot on top of a bed of potatoes (cut into chunks), the ends of several peppers that were on the out in the fridge (there are always portions of peppers in my fridge. I never really believed in cultural staples until Andrés moved in and brought with him tins of tuna and peppers), a few bulbs of garlic sliced in half, half a lemon squeezed, a red onion cut into wedges, a handful of various tomatoes I had, and of course, the lamb. I baked this all (with some water, as suggested), covered at 160C for nearly four hours. Then I added in sliced carrots and peas. I followed the instructions to turn up the heat for the last fifteen or so minutes and cook without the lid on.The meat was succulent and falling off the bone. The vegetables soft and tender and amazingly fragrant. Definitely going to make this again.