Dinner parties are one of my favourite things about winter - getting friends or family together around a meal you've spent a decent bit of time preparing is a great way to spend these colder months. Slow cooking lends itself well to weekend feasts, and whether it's under the guise
Delaney Mes recipes: Midwinter dinner party or Christmas

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Slow cooked lamb abnd dijon peas. Photo / Doug Sherring
Take a roasting tray and lay out the lamb. Score with a knife, rub in the lemon zest, and season well with salt and pepper.
In a small jug, mix together the anchovies, garlic, mustard, and herbs. Add olive oil until you get a thick paste consistency. Pour over the lamb and rub in well.
Place the lamb in a 200C oven, uncovered, for about 25 minutes.
Remove from the oven and pour the stock and the wine into the pan. Cover with tinfoil. Reduce the oven temperature to 150C and return the lamb to the oven.
Cook for at least 3 hours, but up to 4, until lamb falls apart. Serve on a serving dish with fresh herbs.
Peas with mint and Dijon
This is a lovely modern take on peas and a simple way to jazz up frozen peas.
Serves 5-7 as a side
3 cups cooked peas
1 small red onion, very thinly sliced
Dressing:
1 tsp dijon mustard
4 tsp olive oil
1 tsp white wine vinegar
Juice and zest of ½ small lemon
Sea salt and cracked black pepper
Small bunch fresh mint, finely chopped
Small bunch fresh parsley, finely chopped
¼ cup almonds, finely chopped
For the dressing, combine all ingredients in a small bowl and whisk together well. Taste and adjust as necessary. Add to the peas with the onion and mix to combine.