Nargisse Benkabbou served up Moroccan chicken pie (chicken bastilla) with a carrot and cucumber ribbon salad on Saturday Kitchen.

The ingredients for the chicken bastilla are: 3 tbsp olive oil, 4 large onions, sliced, 700g boneless, skinless chicken thighs or breasts, 20g fresh coriander, finely chopped, 3 garlic cloves, crushed, 1 tsp ras el hanout, ¼ tsp ground turmeric, ¼ tsp ground ginger, 1/8 tsp ground black pepper, 150ml chicken stock, 2 tbsp runny honey, 2 tsp ground cinnamon, plus extra for dusting, 100g blanched almonds, 100g shelled unsalted pistachio nuts, 2 tbsp caster sugar, 50g unsalted butter, 5 large free-range eggs, 325g filo pastry sheets, 3 lemons, finely grated zest only, 1 free-range egg yolk, icing sugar, for dusting and salt.