Thomasina Miers serves up spiced slow-cooked mutton with Mexican chillies on Saturday Kitchen.

Thomasina says: “A leg of lamb is given a Mexican kick with potent spices and chillies. It needs to be prepared a few hours in advance but is very easy to make.”

The ingredients for the spice mix are: 1 x 5cm cinnamon stick, broken into pieces, 1 tsp cloves, 1½ tsp cumin seeds, 1 large star anise, 2 bay leaves, sliced and small bunch fresh rosemary, leaves picked and chopped.

For the spiced mutton: 1 x 2kg mutton leg, 2 carrots, roughly chopped, 2 onions, roughly chopped, 4 large garlic cloves, crushed, 2 small ancho chillies, de-seeded, torn into small pieces, 1 chipotle chilli, de-seeded, torn into small pieces, 375ml red wine and 1 tbsp redcurrant jelly.

For the squash and chard: 1 butternut squash, peeled, trimmed, seeds removed, cut into wedges, 2 tbsp olive oil, 1 head chard, root trimmed, leaves roughly chopped and salt and freshly ground black pepper.