John Gregory-Smith showcased his lamb date and saffron tagine on Sunday Brunch.

The ingredients are: 2 tbsp olive oil, 1 onion, finely chopped, 4 cloves garlic, finely chopped, 650g boneless shoulder of lamb, cut into 3-4 inch pieces, 1 ½ tsp ras el hanout, 1 tsp ground ginger, A pinch of saffron, 500ml hot lamb stock, 6 dates, stoned and ripped in half, Sea salt and freshly ground black pepper.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.