I can now confirm for a certainty that something regarding Joseph Harrison and the Floricultural Cabinets will be appearing in Your Local Paper, the new free publication for the King’s Lynn and West Norfolk area. Yesterday afternoon I emailed them the entire photo gallery for that item including a greatly enlarged version of the press release image (this in response to a phone call from a colleague).
Yesterday, having sought expert advice I cooked a lamb shank, which will also do Friday’s supper. I did not follow the advice given to the letter, but I believe that my interpretation was in keeping with the spirit of that advice, and it did work. Briefly, I put the shank in the centre of my stewing pot, distributing around it chopped leeks, potato and carrot, added some salt and in an unorthodox but undeniably successful hunch some dark soy sauce. To prevent the whole from drying out and burning in the course of a long cooking period I added a small cup of water (believing that the meat and the leeks had plenty of their own moisture and that no more was needed). I then placed the pot in my main oven, set at 125 degrees (cool enough for seriously long cooking, hot enough to be sure of finishing off any microbial nasties). I checked hourly, stirring and also regularly pouring liquid over the top of the meat, and six hours later at 7:30, the appointed time for my supper the moment of truth arrived. The result was delicious, although one more moment of truth awaits, when it comes to time to clean the stewing pot.
Included among my pictures accompanying this post is another of the book lots I imaged on Sunday, on which note…
aspiblog 
Very glad the lamb shank worked well. If you seal the top of the pot with foil, and don’t keep checking it, you don’t need to add so much water. Might be worth looking out for a slow cooker – they use a lot less electricity – if you are going to do more stew type dishes. You put the stuff in in the morning and when you get back supper is cooked!