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Ingredients (serves 4-6, with plenty of lamb leftovers) 

2kg bone-in lamb shoulder
6 garlic cloves, finely sliced
2 tbsp finely chopped fresh rosemary
1 tbsp dried thyme
2 tbsp olive oil
1.5 litres lamb stock

For the chargrilled vegetables

2 red peppers, deseeded and roughly chopped
2 yellow peppers, deseeded and roughly chopped
2 red onions, peeled and cut into wedges
2 large courgettes, sliced
4 garlic cloves, peeled and crushed
1 red chilli, deseeded and finely chopped
Olive oil for brushing

For the cheesy polenta

1.5 litres chicken stock
250g quick-cook polenta
4-6 tbsp extra virgin olive oil
120g parmesan, grated

For the gravy 

200ml red wine
1 tbsp cornflour

Method 

1. Preheat the oven to 200°C/gas mark 6 and put the lamb shoulder into a large roasting tin. Using a sharp knife, make small incisions all over the meat and stuff the minced garlic into the gaps. In a small bowl, mix the dried thyme and fresh rosemary with around 1 tsp salt, lots of freshly ground pepper and a little olive oil to make a paste, and rub it all over the lamb.

2. Roast the lamb uncovered for 30 minutes until the skin is starting to brown, then turn the oven down to 160°C/gas mark 3. Pour the stock into the base of the tin and continue to roast the lamb for around 4 hours, basting with the stock/juices every 30 minutes or so.

3. Meanwhile, prepare the vegetables. Heat a large cast iron griddle or frying pan over a medium-high heat. Brush the peppers, onions and courgettes with a little olive oil and griddle in batches until tender and charred. Transfer the vegetables to an ovenproof dish, toss with the garlic and chilli, season to taste, cover with foil and set to one side.

4. When the lamb is tender and falling off the bone, transfer it to a board set on top of a lipped baking tray to catch the meat juices and leave to rest in a warm place for 30 minutes. Put the chargrilled vegetables (still covered with the foil) into the oven to heat through and put an ovenproof serving platter, big enough to rest the lamb on, into the oven to warm up.

5. Meanwhile, make the polenta. Bring the stock to a simmer and slowly sprinkle the polenta in, stirring continuously to avoid lumps. Simmer and stir for around 1 minute (or according to the instructions on the packet) until thickened. Take the pan off the heat and add the olive oil and cheese. Stir until the cheese has melted and the consistency is similar to wet mashed potato. Season to taste, transfer to a suitably-sized ovenproof serving dish, cover with buttered foil and put in the oven to keep warm while you rustle up the gravy. 

6. Spoon off as much fat from the roasting tin as you can (it should be about 4-5 tbsp) and discard. Tip the rest of the juices from the tin plus the lamb’s resting juices into a saucepan. Mix 1 tbsp cornflour with 1 tbsp cold water to create a paste, and add it to the pan. Turn the heat under the pan up to medium and stir well. As soon as the mixture starts to thicken slightly, add the red wine, bring to the boil, then simmer (stirring occasionally) for around 5-6 minutes until you have a smooth, glossy gravy. Transfer the gravy into a warm jug.

7. Plonk the rested lamb shoulder onto the warm serving dish ('cos everybody's going to pull their own portions of lamb off the bone at the table). Serve alongside the cheesy polenta, chargrilled vegetables and gravy.

Easiest Ever Nut Roast (Serves 4-6; vegan)

Pre-heat the oven to 180°C / gas mark 4. Sauté 1 small peeled, sliced onion and 1 small peeled, sliced leek in a little olive oil until soft but not browned.

In a large bowl, combine the cooked onion and leek with 225g finely-chopped mixed nuts, 2 tbsp ground almonds, 100g wholemeal breadcrumbs, 1 tbsp dried sage, a pinch of cayenne pepper and 10ml (2 tsp) yeast extract dissolved in 150ml boiling water. Mix thoroughly (the mixture will be quite wet) and turn into a greased, suitably-sized ovenproof dish and bake for 30 minutes or until golden brown on top.

Whole Roasted Cauliflower in Paprika Butter (serves 4; vegan/vegetarian)

Preheat the oven to 200°C/gas mark 6. Steam or gently boil 1 large, whole cauliflower (stem trimmed) for 6-8 minutes or until just tender when pierced with a sharp knife. Remove from the heat and, when cool enough to handle, pat dry with kitchen paper. Meanwhile, combine 1 tbsp smoked paprika with 1 tbsp olive oil, 50g softened butter (or vegan alternative) and two peeled, crushed garlic cloves. Transfer the cauliflower to a roasting tin and spread with the paprika butter. Season well and roast for 20-25 minutes until golden, basting with the tin juices halfway through. While the cauliflower is roasting, heat 70g butter (or vegan alternative) in a small pan and lightly toast 100g breadcrumbs (sourdough breadcrumbs work well here) until crisp and golden. Remove from the heat, allow to cool slightly, season and add a handful of finely-chopped fresh parsley. Transfer the roasted cauliflower to a heated serving dish, spritz with the juice of ½ a fresh lemon and scatter the breadcrumb mixture across the top to soak up all the buttery juices. Serve hot.

Piquant Tofu 'Steaks' (serves 4; vegan)

Cut 2 x 280g packs of firm tofu vertically into two slabs per pack to create 4 'steaks' in total. Using a fork, gently pierce each slab on both sides and put them a dish large enough to allow them all to lie flat. In a small bowl, thoroughly combine 200ml dark soy sauce with 2 tbsp tomato purée, 2 tbsp organic white miso and 2 tbsp HP sauce. Pour the mixture over the tofu slabs and marinade in the fridge for at least 1 hour (or up to 3 hours). When you're ready to cook the 'steaks', preheat the oven to 180°C/gas mark 4 and, in a large frying pan over a medium heat, heat a little olive oil. Fry the 'steaks' on one side for 3 minutes, turn them over, brush the top with English or Dijon mustard and continue to fry the uncooked side for a further minute (you may have to do this in 2 batches). Put the 'steaks' on a roasting tray and roast for fifteen minutes, brushing with any marinade that has collected in the tray halfway through the cooking time. Serve hot.

Hummus, Roast Vegetable and Sweet Potato Pie (serves 4; vegetarian)

Preheat the oven to 200°C/gas mark 6. Mix 1 large, peeled red onion (cut into wedges) with 2 large red peppers (deseeded and cut into bite-sized chunks), and 2 sliced courgettes. Drizzle with olive oil, season well and roast for 30 minutes, or until the vegetables are just starting to char around the edges. Remove the roasted vegetables from the oven and turn the temperature down to 180°C/gas mark 4. Unroll 1 x 375g pack of ready-rolled puff pastry onto a large baking sheet lined with greaseproof paper. Thinly slice 2 x small, peeled sweet potatoes and use the discs to cover the base of one half of the pastry sheet in a slightly overlapping layer, leaving a 2cm border. Mix the roasted vegetables with 200g hummus, 2 tbsp finely-chopped fresh parsley and the finely-grated zest of 1 lemon. Top the sweet potato discs with the hummus and vegetable mixture, brush the pastry border with beaten egg and carefully fold the blank half of the pastry sheet over the filling to create a large pasty-style pie. Crimp the edges, brush with beaten egg, cut 4 diagonal slits in the pastry to allow the steam to escape and bake for 25-30 minutes or until the pastry is puffy and golden brown. Serve hot.

The Ivy Bath launches set menu for winter 2022

The Ivy Bath Brasserie have launched a new set menu, which is available in the evenings until Thursday 10 February. 

Guests can enjoy two courses for £23.50 or three courses for £27.95, with classic dishes such as the famous twice baked cheese soufflé, The Ivy shepherd’s pie and the chocolate bombe. 

The new menu is available from 6:30pm Sunday to Thursday, and is in addition to the regular lunchtime set menu. 

To find out more, visit theivybathbrasserie.com

Six of the best 0% - ers

It’s never too late to try going No or Low in January – but if you are looking for real inspiration and wonderful quenching tastes then try these (preferably before the 31st…)

Eins Zwei Zero Sparkling Rose – JJ Leitz
Germany. The Leitz EINS-ZWEI-ZERO sparkling rosé offers an original character that is clean and fresh with notes of pale strawberries, raspberry and hints of fresh grapefruit. £9.95

Eins Zwei Zero Sparkling Riesling – JJ Leitz
Germany. The Leitz EINS-ZWEI-ZERO Sparkling is clean and fresh with notes of lime and citrus; there is rhubarb and a little hint of red apples on an underlying mineral base. The finish is dry and relatively long. £10.95

Fresh – Crossip
England. Fresh has an array of punchy fruity flavours. The opening combination of pink grapefruit and orange is a bold start. The body develops with the citrus of lemon and eucalyptus. All bound together with a crisp light bitterness. 50cl £22.50

Seaward – Pentire
England. This is a bright, zesty, and verdant non-alcohol botanical spirit from Cornish based Pentire who, inspired by surfing and Cornwall’s coastline, are making a big impression with their two excellent spirits Seaward and also Adrift. £25.95

Organic Sparkling Tea Blue – Copenhagen
Denmark. Based on 13 different teas. Jasmine, white teas and darjeeling. Highly complex taste, which develops on the palate. Starting with delicate aromas of jasmine, followed by a fresh and soft expression, thanks to the white teas, and finished off with a more deep and dusty character, thanks to the Darjeeling. Complemented by the carefully adjusted bubbles. £16.50 

Copenhagen also produce a number of low (5%) ABV sparkling teas, so if you don’t fancy ‘No’ there’s certainly a ‘Low’ option to be enjoyed.

Original – Fluere
Netherlands. Both Juniper and lime peel give a bright and fresh character whilst the lavender and coriander add the herbal notes. £18.95

The Great Wine Co has one of the best selections of great 0% - ers : from big names as well as small independent producers.

Looking for more delicious foodie inspo?

Click through to browse our full Delicious Guide!

Classique Roberto Coin designs – with a hidden signature ruby

Italian jewellery designer Roberto Coin sets each and every piece of his jewellery with a small ruby, usually hidden from sight and in contact with the wearer. The brand has become enormously popular not only because of this quirky signature but also for creating beautiful romantic pieces embraced by a huge celebrity following. 

We love these three simple but super-chic pieces from the Roberto Coin Classique Parisenne collection. From the left:

Diamond bangle, 18ct yellow and white gold. £3,045
Diamond pendant and chain, 18ct yellow and white gold. £1,435
Diamond pendant in 18ct yellow and white gold with a 63cms chain. £1,500

See these and many other Roberto Coin pieces at Mallory.

Whistles: Bexley Lace up Boots

Modelled on traditional hiking styles, the Bexley lace-up boots are detailed with a contrast stitch, chunky sole and ski hooks for an enhanced design. The piping on the top places a cool spin on the classic shape. £185

From stompers to knee high riding styles, the Whistles winter boots are versatile, reliable and designed to last. Browse the full collection on the Whistles website. 

LUSH: the 4:20 PM perfume

This smoky sandalwood and patchouli fragrance is earthy and grounding. Each 30ml bottle contains 1000MG of CBD. CBD is a cannabinoid and chemical compound found in the Cannabis and Hemp plant. CBD is known for its non-intoxicating relaxing qualities. £25 | 30ml 

The 4:20 PM perfume is part of LUSH's CBD product offering, which includes the 4:20PM bath bomb, Botanomancy bubble bar, and Joints massage bar. To browse the collection, visit the LUSH website here: lush.com.uk

Introducing the Mulberry x Nicholas Daley collaboration

Mulberry has launched its latest collaboration in the Mulberry Editions series. 

For this capsule, Nicholas Daley reinterprets Mulberry’s Antony, the iconic unisex satchel, and creates a line-up of musically inspired accessories. A reflection of the expansive, globe-spanning perspective that defines his namesake brand, the collaboration is a celebration of both musical history and the creative communities to which both brands belong.

Shop the collection at: mulberry.com

LAST CHANCE to get one month FREE at Team Bath's Gym and Fitness Centre

Sign up today at: teambath.com/fitness/memberships 

BBC iPlayer: Around the World in 80 Days

They said it couldn't be done. David Tennant stars as the unlikely globetrotter Phileas Fogg on the greatest journey of them all. Let the adventure begin!

This rip-roaring adventure is the perfect show to while away a gloomy January evening. 

You can watch the full series on BBC iPlayer today: bbc.co.uk/iplayer

Curated by Daniel McCabe

The Funambulist is a Paris-based magazine on a mission to bridge the world of design (architecture, urbanism, industrial and fashion design) with the world of the humanities (philosophy, anthropology, history, geography, etc.) through investigative and critical writing. Each issue has a theme and the latest is ‘The Ocean’ in which it focuses its unique lens on the Atlantic slave trade and the struggle of indigenous people of the Pacific, or more correctly, ‘Oceania’. Written in English by an international team, The Funambulist is one of our finest magazines – not so much left wing or radical, but just plain eye-opening. £9.99

Daisy Chapman Quartet, 27 January, doors at 7.30pm

It's hard to pinpoint Daisy's unique style, but think Sandy Denny meets Regina Spektor and you're getting close.

Starts 8pm, ends 10.30pm. Advance and on the door tickets £14

Click here to buy tickets 

You can also help Julian House by taking part in a fundraising event