Nadiya Hussain served up a tasty butterflied roasted leg of lamb with preserved lemons, ras-el-hanout, honey and a jewelled couscous with spinach, pine nuts and saffron on Nadiya’s Fast Flavours.

The ingredients are: 350g jar of preserved lemons, drained, 3 tbsp runny honey, 65g ras-el-hanout, 200ml oil, plus extra to serve and 750g butterflied leg of lamb.

For the couscous: 150g baby spinach leaves, 250g couscous, 100g pine nuts, A pinch of saffron strands, A large bunch of fresh coriander, roughly chopped and 80g pomegranate seeds.

See recipes by Nadiya in her book titled: Nadiya’s Fast Flavours available from Amazon now.