Slow-Roasted Moroccan Quince Lamb with Herby Couscous

For the whipped feta, add the feta and yoghurt to a bowl and whisk vigorously with a fork until combined and the mixture is light and creamy. Set aside in the fridge, but bring to room temperature about 15 minutes before serving.

Preheat the oven to 150˚C (300˚F). Place the lamb in a high-sided roasting dish with a relatively snug fit.

Place the onion, garlic, ground cinnamon, ground cumin, ground coriander, ground ginger, saffron threads, honey, and olive oil in a blender and blitz to a rough paste.

Turn out into a bowl, add the quince jam and stir to incorporate. Rub the mixture over the top of the lamb shoulder in the roasting dish.

Pour the stock and wine around the base of the lamb — it should come up the sides but not cover any of the beautiful marinade you have pressed onto the top of the lamb.

Cover tightly with foil and roast for 6 hours, checking on the level of liquid at around 4 hours. If too much has evaporated, add more stock or wine and continue to cook.

Remove the foil for the last 20 minutes of cooking so the marinade can form more of a crust. Set the lamb aside to rest for 15 minutes while you prepare the herby couscous.

Place a frying pan over medium heat. Add the butter and, once hot, cook the onion until soft.

Add the cumin seeds, coriander seeds, and couscous and cook, stirring constantly until it looks lightly browned. This adds a lovely nuttiness and helps prevent the couscous from sticking together.

Add the stock, a cup or so at a time, waiting until it has been absorbed before adding another, stirring regularly, 5-7 minutes.

Strain and add to a bowl and season generously with salt and freshly ground black pepper. Allow to cool slightly then stir through the chopped pistachios, almonds, parsley, coriander, mint, dill, and lemon zest. Toss to combine.

Add the couscous to serving plates and top with some lamb – it should just collapse under the pressure of your fork – and finish with a dollop of whipped feta and some coriander leaves. Sprinkle over Aleppo pepper and pomegranate arils. Serve warm.