Tom Kerridge served up a tasty roast leg of lamb with couscous, tahini yoghurt and pomegranate on James Martin’s Saturday Morning.

The ingredients are: 1kg boneless leg of lamb, butterflied1 tsp, ground cumin, 1 tsp ground coriander, 1 tsp hot smoked paprika 1 tsp sumac, 1⁄2 tsp ground cinnamon 2 tsp baharat spice mix, 6 tbsp natural yoghurt, Salt and freshly ground pepper.

For the Cous-cous: 200g couscous, A pinch of saffron strands, ground to a powder, 1⁄2 red onion, finely chopped, 1 preserved lemon, finely chopped, 250ml hot chicken or lamb stock, 4 baby cucumbers, halved lengthways and thickly sliced, 2 tbsp finely chopped coriander, 2 tbsp finely chopped mint, Juice of 1⁄2 lemon and 2–3 tbsp extra virgin olive oil.

Lemon Tahini Yoghurt: 200g natural yoghurt, 1–2 tbsp tahini, Juice of 1⁄2 lemon and 1 garlic clove, finely grated.

To Garnish: Pomegranate seeds.

See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.