Mary Berry served up a tasty Moroccan inspired lamb tagine with apricot, preserved lemons, chickpeas and couscous Moroccan inspired on Mary at 90: A Lifetime of Cooking.

The ingredients are: 2–3 tbsp sunflower oil, 1kg lamb neck fillet, cut into small 2–3cm pieces, 2 large brown onions, sliced, 3 sticks celery, sliced, 2 garlic cloves, crushed, 4cm piece fresh root ginger, grated, 1 tbsp ground cumin, 1 tbsp ground coriander, 2 tsp ground cinnamon, 1 x 400g tin chopped tomatoes, 450ml chicken stock, 2 tbsp tomato puree, 2 tsp harissa paste, 1 tbsp runny honey, 8 dried apricots, quartered, 2 preserved lemons, sliced into 8 pieces (seeds removed), 395g tin broad beans or fava beans, drained, salt and freshly ground black pepper.

To serve: 2 tbsp freshly chopped parsley and 150g couscous, cooked according to packet instructions.

See recipes by Mary in her book titled: Mary 90 available from Amazon now.