This warming casserole is melt-in-your-mouth tender, and comes with velvety white beans to soak up the rich meaty juices

My mum, Isabel, has always cooked slowly. Life on the family farm was busy, so a pot of lamb would often be bubbling away while she worked and, by the time we all sat down for lunch, the whole house smelled incredible. November takes me straight back there. It is the month for food that warms you, dishes made to sit in the centre of the table and to bring everyone close. Lamb shoulder loves a slow cook, turning soft and rich, especially when cooked with alubias blancas (white beans) to soak up the sauce, while a good splash of oloroso gives it a deeper, rounder flavour than any red wine ever could.