Bill Granger serves up a tasty Moroccan fish stew served with fresh coriander leaves, flaked almonds, lightly toasted and Couscous on Lorraine that is easy to make.

The ingredients are: 1 tbsp olive oil, 1 large onion, thinly sliced, 1 garlic clove, crushed, 2 tsp grated fresh ginger, 1 tsp ground cumin, 1 tsp turmeric, 1 cinnamon stick, A pinch of cayenne pepper, 400g tin chopped tomatoes, A pinch of sea salt, 500g firm white fish fillets cut into chunks, 400g tin chickpeas, rinsed, 2 tsp honey and freshly ground black pepper.

To prepare the dish, heat the olive oil in a large heavy-based pan over medium-low heat.

Add the onion and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes more, or until fragrant.

Add the cayenne, tomatoes, salt and 250ml of water and cook, stirring frequently, for 10 minutes.

Add the fish and simmer for 5 minutes, or until the fish is just tender.

Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste. Serve garnished with coriander and flaked almonds.