Today.

I'm cooking the Sunday roast again today, I can't face another ruined meal at 8 o'clock at night with Steve either in a strop or in floods of tears.

We're having a shoulder of lamb.

I turned the oven on to about 220, once the oven was hot I put the lamb in, it has been been removed from its plastic wrapping, resting on a large dish on the windowsill. I've sliced some garlic into slivers and pushed them into slots I've cut in the lamb along with some sprigs of rosemary. I've also sprinkled it with some black pepper. After an initial blast at this temperature I've turned it down to 160 and it can cook slowly for a few hours.

Steve is complaining bitterly about how I'm doing it all wrong, I should have smothered it in dried mixed herbs, he's convinced it will be cooked through in 20 minutes and be burnt to a crisp in 30 minutes.

I shall serve the lamb with roast potatoes, carrots and peas.