Ainsley Harriott served up a tasty lamb, orange and prune tagine with almond and orange blossom couscous on Ainsley’s Fantastic Flavours.

The ingredients are: 900g lamb shoulder, boneless, trimmed and cut into 4cm cubes, 1 heaped tbsp ras el hanout (or a mix of ground cumin, coriander, paprika), salt and freshly ground black pepper, 2-3 tbsp olive oil, 1 tbsp butter, 2 onions, thinly sliced or chopped, 3 garlic cloves, minced, 1 tsp ground ginger, 1 tsp turmeric, 1 cinnamon stick, broken in half, 2 tbsp runny honey, 700-750ml light lamb stock, more if needed, a good pinch of saffron threads, soaked in 2 tbsp warm water, juice and pared zest of 1 orange, 200g dried soft prunes, 2 tbsp chopped fresh coriander, plus extra to serve, ½ – 1 tsp of orange blossom water (more or less to taste) and handful of flaked almonds, toasted, to garnish.

For the Almond & Orange Blossom Couscous: extra-virgin olive oil, for drizzling, 200g couscous, 250ml boiling chicken stock, ½ – 1 tsp orange blossom water, or to taste, 2 tbsp chopped parsley and or/coriander and 2 tbsp flaked almonds, toasted.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.