by candlelight AT A TABLE LAID WITH HEARTY FARE

GRILLED BUTTERFLIED LAMB WITH QUINCE GLAZE, SERVED WITH SLOW-ROASTED RED CABBAGE & APPLE

Serves 6-8

¾ cup red wine

2 garlic cloves, crushed

100g quince paste, chopped

1 tbsp chopped rosemary, extra sprigs for garnish 2 x 1kg butterflied lamb legs

Salt and cracked black pepper, to season

2 tbsp olive oil

2 tsp cornflour

1½ cups beef stock

Steamed buttered vegetables, to serve

Combine wine, garlic and half of the quince paste in a small saucepan over a medium heat. Cook, stirring, until paste has melted. Remove from heat and pour into a large shallow dish. Add rosemary. Allow to cool.

Add lamb, season and turn until coated with marinade. Cover and marinate for 2 hours in the fridge, turning twice. Remove from fridge and stand at room temperature for 30 minutes before cooking.

Heat oil on a large char-grill plate or in a large non-stick frying pan over a medium heat. Drain marinated lamb, reserving marinade. Cook lamb for 25-30 minutes each side for medium. Remove from grill and set aside covered with foil for 10 minutes.

Meanwhile, place reserved marinade and remaining quince paste in a small saucepan over a medium heat. Combine cornflour with 2 tablespoons of the stock until smooth. Add to saucepan with remaining stock and stir to combine. Bring to a gentle boil and cook for about 10 minutes or until thickened to a runny glaze.

Carve lamb into thick slices and place on a platter. Pour over quince glaze. Serve with steamed buttered vegetables.