Georgina Hayden served up a tasty slow-cooked lamb shoulder with fresh dates and broad beans and peas on Saturday Kitchen.

the ingredients are: 2kg lamb shoulder, 4 bay leaves, 600g fresh dates, halved and stones removed, 4 red onions, cut into 1cm wedges, 6 garlic cloves, crushed with skins on, 1 small cinnamon stick, olive oil, for drizzling, 500ml hot beef or chicken stock, 2 tbsp date molasses, splash red wine vinegar, salt and freshly ground black pepper.

For the broad beans and peas: 5 tbsp olive oil, 100g spring onions, trimmed and roughly sliced, 2 garlic cloves, finely chopped, 1kg fresh mixed broad beans and peas, shelled, 5 ripe tomatoes, coarsely grated and skin discarded, 500ml vegetable stock, 1 lemon, juice only and ½ bunch fresh dill, finely chopped.

See recipes by Georgina in her book titled: Taverna available from Amazon now.