A very good combination, though I think you could be more forceful with the marinade because the juices that came out of it were so wonderful I wanted more. The entire meal is comforting and stodgy. I let my mum carve because I was just getting matchsticks off and consequently whining. The mash is very strange, because it is just like hummus, though thicker and slightly stickier. Maybe I skimped on the oil – even when I halved the amount of chickpeas – or maybe that’s the way it was meant to be, but I can’t tell. The reason for halving the mixture was so I could make room for a cheesy mash. We used Lancashire cheese, great melter and beautifully light and creamy; quite like emmental or taleggio, just with more sturdiness.