Step 1 Preheat slow cooker if necessary – see manufacturer’s instructions. Spray a heavy-based frying pan with oil and add the lamb, a few cubes at a time, until all the pieces have been added to pan. Cook over a high heat, stirring occasionally, until browned. Drain and transfer to a plate.

Step 2 Add onion and half the bacon to pan and cook for 5 minutes, stirring occasionally, until pale golden. Add garlic, then stir in flour. Add wine, stock, tomato paste, prunes (if using) and bouquet garni. Season with freshly ground black pepper. Bring to the boil, stirring.

Step 3 Transfer mixture to slow cooker pot, add lamb and mix to combine. Cover and cook on low for 7-8 hours.

Step 4 To finish, heat spread and oil in the cleaned frying pan. Add shallots and bacon and cook, stirring, until golden. Stir into lamb casserole and cook for a further 30 minutes then serve.