Greek style pulled lamb

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NB: Does anyone else notice the cheeky smiling face in the potato slice on the left side of the pic? Remind you of any one?

Serves 2

Put 1tbsp each of dried butter beans, split peas and pinto beans in a cup and just cover with water. Leave in the fridge overnight.

Make a marinade using 2 grated garlic cloves, the juice and zest of 1 lemon, 1 tbsp oregano, 2tbsp olive oil, salt and pepper to taste. Place 350g lamb rump in the marinade and leave overnight in the fridge or at least 30 minutes.

I used a slow cooker for this meal on high heat for 4 hours but it can be cooked in the oven on a low heat.

When ready to cook prepare and layer as follows in at least a 2.5pt preheated slow cooker:

Scrubbed 2 medium new potatoes and thinly sliced

1 peeled round of turnip cubed

Drain and rinse the dried butter beans, split peas and pinto beans

1 white onion sliced

Quarter of a rinsed and roughly chopped leek

Pour over 100ml good stock and place the marinated lamb on top with the lid and cook for 4 hours on high. Use two forks to shred the tender lamb into luscious bite sized chunks. Skim the fat from the juices and serve with the vegetables.

To serve Greek style

Fill 4 pitas with some of the lamb and dressings of the following mixture:

1 cup Tzatkiki (with mint)

1 cup diced plum tomatoes

One quarter cup of diced red onion

One quarter cup crumbled feta cheese

If you serve only one person with this meal retain some lamb and veg to make my
Pulled lamb pie with kalettes, carrot and mushroom

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Steamed sweet potato and dill crab cakes

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One of my favourite poems:

Heavenly Autumn wheel by Rosemary Ditchburn

Latest post in my ‘Spaniel quotes for life’ blog - If the only prayer you say in your entire life is 'thank you' , it will be enough