This lamb shoulder recipe is taken from the book of St John by Fergus Henderson and Trevor Gulliver and sees the entire cut of meat slowly braised in a mixture of chicken stock, white wine and crème fraiche. The shallots, peas and mint are the perfect accompaniment to the deliciously slow-cooked lamb.

1. Season the shoulder well, then heat a large frying pan over a medium heat with a splash of olive oil and brown the lamb all over. Place it in an ovenproof dish or roasting tray large and deep enough to accommodate the joint with a little space.

2. Gently sweat the shallots and garlic in the lamby frying pan for 3-4 min, without colouring them, and nestle these around the shoulder with the bundle of joy

3. Place the roasting tray over a medium heat and pour in the white wine. Reduce by half, then add the chicken stock and an extra glug of olive oil - a generous coating.

4. While the liquid returns to a simmer, take a small bowl and whisk together the mustard and crème fraiche, loosening the mixture with a couple of spoonsful of the simmering stock. Pour the resulting sauce into the tray. The liquid does not have to cover everything – remember that you are looking for the alligators-in-the-swamp effect;)
5. Place in a barely medium oven for at least 3 hours; the crème fraiche and meat juices unify while it blips away. Check the shoulder with a skewer and, when the meat is tender and yielding, add the peas and return to simmer in the oven for a few minutes longer. Reinforce the seasoning if needed, discipline your mint leaves and fold through to finish.
6. The leftover braising juices and slippery peas make an excellent sauce for farfalle – a favourite for staff dinners.