Bill Granger served up Moroccan fish tagine for a quick and healthy midweek on Lorraine.

The ingredients are: 1 tbsp olive oil, 1 large onion, thinly sliced, 1 garlic clove, crushed, 2 tsp grated fresh ginger, 1 tsp ground cumin, 1 tsp turmeric, 1 cinnamon stick, Pinch of cayenne pepper, 400g tin chopped tomatoes, 500g firm white fish fillets (such as cod, haddock or pollock), cut into chunks, 400g tin chickpeas, rinsed and 2 tsp honey.

To serve: Fresh coriander (cilantro) leaves and Flaked almonds, lightly toasted.