Dinner guests in on a week night = possible divorce and nervous breakdown; unless you are devoted slow cooker like me. I managed to drop small people at school, watch an athletics carnival, style a fashion show, do maths homework and two tennis-runs – all whilst the dinner cooked itself.

Talk about faking-it.

Given the warmer weather, I ditched my usual rustic seasonings and vegetables, and gave lambkins a little spring in his step.  Think fresh, colourful and flavoursome with lots of garlic, fresh mint, persian feta and crunchy pomegranate seeds. Recipe-wise I free-styled, lifting a slow-cooked lamb recipe from whatkatieate and Heston Blumenthal’s Giant Couscous Salad, and then made up my own yogurt dip, whilst throwing together a baby spinach salad dressed with lemon juice, olive oil and almond slivers.

Talk about delicious. Nervous breakdown and divorce diverted, and impressive dinner accomplished with next-to-no effort.

And you have to love that…

collage 5.24.56 PM

Eight Hour Lamb

(serves 4-6, adapted from whatkatieate)


  • Shoulder of Lamb – approx 2 kilos (we’re pretty piggy here)
  • 2 heads of garlic, peeled
  • fresh rosemary
  • olive oil
  • sea salt and freshly ground pepper
  • a ton of fresh mint
  • half a pomegranate – deseeded
  • Perisan Feta – I use a whole tin


  • Preheat oven to 140C fan forced
  • Score the lamb not too deep all over, roughly 2cms
  • Push slivers of garlic and rosemary into the lamb
  • Season with salt & pepper
  • Place lamb over garlic cloves & rosemary in baking pan
  • Drizzle with a little olive oil
  • Tuck lamb in with a layer of foil
  • Cook for eight hours – checking occasionally, if drying out cover with water
  • Once cooked, shred up lamb and style-up with mint leaves, pomegranate seeds and persian feta
  • Soak up the accolades and try not to look too smug

Heston Bluementhal’s Giant couscous salad

(recipe adapted from beammeupbiscotti.)


  • Israeli Couscous  (the lovely big pearl like variety)
  • 50 g olive oil
  • 1 tsp ras-el-hanout (a deeply exotic Moroccan spice)
  • 20g sherry vinegar
  • 5g dijon mustard
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander


  • Cook couscous as per packet instructions
  • Mix the ginger, cinnamon and coriander together
  • Gently heat 10g of the olive oil in a small saucepan with the ras-el-hamout for 3 – 4mins.
  • Remove from heat and whisk in remaining olive oil, sherry vinegar, mustard and spice mix.
  • Toss through couscous and serve

Greek Yogurt with mint and pomegranate seeds


  • 400g of good Greek Yogurt
  • Half a pomegranate (de-seeded)
  • Handful of fresh mint
  • four garlic cloves – minced
  • Sea salt to season


  • Combine the ingredients and season to taste.