I love Moroccan food, so this is my take on a tagine. I use lamb neck, a less familiar - and cheaper - cut of meat, which melts deliciously, when cooked slowly.

Ingredients

4 neck fillets cut into 2 cm cubes
3 tbsp olive oil
4 cloves of crushed garlic
1 red onion chopped into thin moons
1/4 bottle of red wine (but white is fine too)
4 tsp of cinnamon
1 tin or 350 gr soft chick peas
300g apricots
700g tomato passata
700mls good stock
2 cans or a dozen medium sized skinned tomatoes
200g couscous
1 lemon - juice and rind
100g butter
250g browned flaked almonds

Method

1. Fry the garlic and onion in a medium heat pan.

2.Sprinkle over 3 tsp of cinnamon.

3. Add the lamb to brown and seal in the flavours.

4. Add the wine and allow to simmer.

5. Add the tomatoes, stock and passata.

6. Add the chick peas and 200g of apricots.

7. Put into a 140 degree celsius oven for two and half hours.

8. Add the rest of the cinnamon and apricots and cook for another half hour.

9. Pour almonds into a dry medium heated pan and watch - they'll brown really quickly!

10. Melt the butter with some lemon juice, pour onto the soft couscous.

10. Pour the dried couscous into a serving dish and just cover with salted boiling water, until it's soft. (You may need to add a little more if it's still hard - but don't over do it.)

11. Gently fold in the lemon rind and almonds.

12. Serve the casserole on top of the couscous.

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