STOP PRESS

I have won, free, a leg of lamb that has been in deep freeze since 2004 - but if I put it in red wine in a watertight coolbox to marinade when I leave on the Weds, it should be pretty good by Sat.

What else were you putting in the marinade, Pete? Shall I put a tbsp of harissa in there to soak in, or will you play clever buggers with it after I arrive? It will need carving off the bone after it thaws right through (probably some time on Thurs).