Mary Berry served up a delicious spiced lamb with harissa paste and cannellini beans that is a great alternative to the Sunday roast on Mary Berry’s Absolute Favourites.

Mary says: “This rustic lamb casserole is full of flavour, especially if made ahead, and the lamb is meltingly tender. Harissa is a chilli paste with quite a kick; rose harissa, which I prefer to use, is sweeter and less fiery due to the addition of rose petals. I don’t like my food too spicy, so this dish is mild, but if you prefer it hot just add more harissa and good luck!”

The ingredients are: 4 tbsp olive oil, 2 tbsp ground cumin, 2 tbsp ground coriander, 1kg lamb neck fillet, trimmed and cut into small pieces, 2.5cm piece fresh root ginger, finely grated, 2 onions, thinly sliced, 250ml dry white wine, 400g tin chopped tomatoes, 2 tbsp tomato purée, 2 tbsp clear honey, 1½ tbsp harissa paste (preferably rose), ½ lemon, juice and finely grated rind only, 400g tin cannellini beans, drained and rinsed, salt and freshly ground black pepper.

The recipe is taken from Mary’s book titled: Mary Berry’s Absolute Favourites, available from Amazon now.