Place dried ingredients in a large bowl and mix

Then add the wet ingredients, and spoon the lot in to your food processor, which you should set up with a plastic blade (not the metal one), and process for 1 minute until incorporated

Then spoon out on to a clean surface, knead for a couple of minutes - add a tiny bit more flour if needed -and shape into your meat-free ‘lamb’ joint

Now stick the pieces of garlic into the vegan joint and bring your broth to a boil (see Ingredients above and Method below)

Place all the ingredients in a large casserole, and bring to a boil

When it reaches boiling point, gently place the vegan joint in it, cover and lower heat

Boil for 40 minutes, and turn the joint once or twice during the cooking process

Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix

Heat your oven to 355ºF (180ºC)

Now, in a large oven dish place the joint on top of your parchment paper to separate it from the potatoes etc

Place the garlic halves in the corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards

Now put some chopped garlic, mint and peppercorns on the joint and spoon the joint-mix on to the joint

Place the chopped onions at the base of your dish, then surround them with tomato wedges around the edges of your dish. And now add the potato wedges on top of the onions

Drizzle on olive oil and lemon juice and some salt

Spoon on more of the joint mix only on the joint. Place sprigs of rosemary around the dish, place the dish in the oven for one and a half hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour

You will need to continue adding the joint mix sauce every 20 minutes to create a denser but flavoursome exterior

Serve with a Greek salad, some hot pitta bread and a little wine - raise your glasses and enjoy !