For me, once the clocks turn back and the evenings get darker, the time is right to bring out the slow-roast dishes. There is nothing like the building excitement as the smell of slow-roasting meat wafts around the house over the course of an afternoon.

Once you have learned the basics you can play with the recipe - change the spices and herbs, play with your favourite flavours. The key is the longer, the slower, the better. It is difficult to ruin a joint of meat, and the cheapest of cuts can be turned into something truly special.

This time I chose lamb, based on a recipe from Donna Hay, which goes brilliantly with iron flavoured sprouts and kale.

If you want other ideas for slow-roast meats have a look at the excellent Kleftico Lemonato or OxBeef stew recipes from Adam, or slow cook your lamb with onions.

Step 1 - Make the rub

• Bring the meat to room temperature and heat the oven to 160C / gas 3

• In a pestle and mortar grind down the cumin and fennel seeds
  TIP: if you want to save yourself a workout use a spice mill

• Add the garlic cloves, oregano, salt, vinegar and oil

• Give everything a good bash to make a paste

Step 2 - Rub and roast the lamb

• Put the lamb shoulder in a pan big enough
  TIP: check your oven is big enough too! Move around any shelves to get the pan in

• Tip out the rub on to the meat

• Use your hands to massage the rub into the meat on both sides

• Tip the water into the base of the pan around the lamb

• Cover tightly with tin foil

• Roast for at least 2 hours, up to 4 if you keep checking

• Remove the foil and check the meat after the first two hours

• Baste with the juices or add some more water if it is running dry

• An hour before you want to serve remove the foil and pop back into the oven

• Roast for 40 minutes until the meat is golden, remove from the oven and rest for at least 20 minutes

The meat should be tender enough to carve with ease, no great knife skills needed. In fact chunks of meat are better than neat slices. Serve with Brussel sprouts and kale.

Slow-Roasted Lamb Shoulder

• 2kg bone-in lamb shoulder

• 1 tbsp fennel seeds

• 1 tbsp cumin seeds

• 2 cloves garlic

• 1 tbsp dried oregano, or 6 sprigs fresh if you can find it

• 1 tsp sea salt

• 60ml malt vinegar, or red wine vinegar

• 60ml olive oil

• 250ml water