Simon Rimmer served up Moroccan chicken with harissa carrots on Sunday Brunch.

The ingredients are: 1kg chicken thighs and legs, 2 diced onions, 3 cloves sliced garlic, 30mm piece grated ginger, 10g ground coriander, 10g ground cumin, 10g paprika, 5g turmeric, 5g cayenne, 450ml chicken stock, 100g green olives, juice and zest 1 lemon, 2 chopped tomatoes, 300g carrots, 100g butter, 50g harissa and cooked tabouleh, parsley and coriander to serve.