Harissa Aubergine & Apricot Tagine

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Top and tail your aubergine[s] and slice, lengthways into 4 thin wedges per person, then add them to a baking tray (or two!) with your cherry tomatoes, harissa paste (can't handle the heat? Go easy!), a drizzle of olive oil and a pinch of salt

Mix everything together and put the tray[s] in the oven for 20-25 min or until tender – these are your roasted aubergine wedges & tomatoes

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Chop your diced apricots roughly

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

Once softened, add the chopped garlic, ras el hanout and cinnamon (not a fan of cinnamon? Just add a little!) and cook for 1-2 min or until fragrant

Once fragrant, add the chopped tomatoes and vegetable stock mix to the pan

Drain and rinse your butter beans, then add them to the pan with 300ml [400ml] [500ml] boiled water and cook for 5-6 min further or until the sauce has thickened

Add your chopped apricots to a bowl and cover them with 80ml [90ml] [100ml] boiled water, then set aside to soften

Add your couscous to a heatproof bowl with 200ml [300ml] [400ml] boiled water, then cover and set aside to soften

Add your pistachio nuts to a separate baking tray and put the tray in the oven for 3-4 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once the sauce has thickened, add the roasted aubergine wedges & tomatoes to the pan

Add the soaked apricots with the soaking liquid from the bowl and 1 tsp [1 1/2 tsp] [2 tsp] sugar, then give everything a good mix up and cook for 2-3 min further – this is your harissa aubergine & apricot tagine

Cut your lemon[s] in half

Fluff the softened couscous with a fork and add half the toasted pistachio nuts, the juice of half your lemon[s], a drizzle of olive oil and a generous pinch of salt and pepper

Give everything a good mix up – this is your pistachio couscous

Chop the remaining toasted pistachio nuts roughly

Cut the remaining lemon into wedges