Nigel Barden served up a tasty Moroccan Pulled Pork with Fruity Couscous on Radio 2 Drivetime.

The ingredients are: 1.6kg joint boneless pork shoulder (remove the rind/skin if you wish), 1 tbsp sea salt, 2 tbsp Moroccan spice mix (Ras-el-hanout), 2 tbsp pomegranate molasses and 2 preserved lemons, peeled and skin finely chopped (Discard the flesh).

For the couscous: 300g couscous, finely grated zest and juice of 1 lemon, 400ml hot chicken stock, 150g ready to eat apricots, roughly chopped, 4 tbsp freshly chopped mint, 200g pomegranate seeds and 50g whole almonds.