James Martin cooks lamb neck fillet tagine with tabbouleh on Saturday Kitchen.

The ingredients for the tagine are: 1 tsp ras-el-hanout, ½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp smoked sweet paprika, ½ tsp ground cumin, ¼ tsp freshly ground black pepper, ¼ tsp ground turmeric, 3 tbsp olive oil, 1kg lamb neck fillet, cut into large chunks, 1 onion, thickly sliced, 2 cloves garlic, peeled, finely chopped, 1 x 400g tin chopped tomatoes, 2 tbsp pomegranate molasses, ½ tsp saffron, 350ml oz chicken stock, 125g stoneless dried apricots, halved, 110g green olives, stones removed, 75g whole almonds, 1 small bunch fresh coriander and salt and freshly ground black pepper.

For the tabbouleh: 175g bulgar wheat, 700ml chicken stock, 2 small red onions, peeled, finely chopped, 300g pistachio nuts, shells removed, roughly chopped, 1 lemon, juice only, 3 tbsp extra virgin olive oil, 5 tbsp chopped fresh flatleaf parsley, 5 tbsp chopped fresh coriander leaves, 5 tbsp chopped fresh mint and salt and freshly ground black pepper.