River Cottage

Place the meat in a bowl, season with salt and pepper, add some fresh or dry sage and some thyme, sprinkle with some olive oil, mix it and leave there for least 20 min.
Preheat the oven to 200C. Take a bigger stew pot. It's better if it has a lid.
Use your hand to cover the pot inside with the butter.
Cut the tomatoes in bigger and thicker slice, and place the slice at the bottom of the pot. Cover with the meat evenly then cover the whole thing with the mulberry, but don't fill it to the top, so the juices during the cooking process will have some space to not to flow over the pot.

Cook in the oven for 40 minutes.
After 30 min, take the pot out, and mixed the berries with the meat carefully, then put it back for another 10 min or so.

Peel some potato, cut into bigger chunks then cook them in salted water. Rinse, then drop into a frying pan, sprinkle with olive oil (or you can use butter), season with some thyme and fry it a little.
When the meat is ready, take a small bowl and pour over the 3/4 of the juices from the meat.
The potato is almost ready, so put them aside in the pan, and drop the oven cooked meat next to it.
Fry it together for another 2 minutes.

You can use the mulberry-spicy juice with stock to make some gravy for the better 'lunch-pleasure'.

Plus a glass of red wine and the Sunday afternoon is much better...