Slow cooked lamb tagine

Drain the chickpeas and pour into a 30cm X 40cm roasting tray.

Cut the lemons into quarters, scrape away the white flesh, chop the rind and add to the tray.

Pour in the tins of tomatoes.

Make incisions across the lamb and rub generously with the Harissa paste, getting into all the crevices.

Pour the remaining jar of Harissa into the tray and mix well.

Sit the lamb in the tray and pour in the Restore broth, cover tightly with tin foil and place into a cold oven.

Turn the temperature to 160ºC and leave the lamb there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable. (Check the moisture level after 3 hours and add a splash of water if the sauce is looking a little dry.)

For the last 20 minutes of cooking, remove the tin foil, increase the temperature to 220ºC and blast with heat to crisp up the lamb and char the tomatoes.

Check the seasoning before serving and pull the lamb apart using two forks.

Preheat slow cooker for 20 minutes.

Slow cookers use a lower heat, so you can half the amount of herbs and spices listed in the recipe.

Reduce the broth to 750ml or 3 cups. Add additional liquid as required.

Place meat and other ingredients into the slow cooker - make sure that you drain the chickpeas and tomatoes first.

If set to low, slow cook for 12.5-18 hours. If your slow cooker is set to high, cook for between 5-7 hours.