A lovely mild tagine with gentle flavours and little mouthfuls of sweetness form the dates and apricots. It would be lovely served with some home made flatbreads.

Serves 4

Low calorie cooking spray

1 red onion, finely sliced

2 garlic cloves, crushed

2 sticks of celery, chopped

400g diced lamb leg, cut into 2-3 cm chunks

150g mushrooms

4 medjool dates, finely chopped

8 dried apricots, cut in half

2 tsp ras el hanout

1 tsp ground coriander

1 tbsp tomato purée

400g chopped tomatoes

350ml beef or chicken stock

100g red lentils

Feta, chopped parsley and toasted pine nuts to serve

Spray a large, lidded pan with cooking spray and place over a medium-low heat, add the onions, garlic and celery and cook for 10 mins until starting to soften. Stir in the ras el hanout and coriander and stir through.

Add the meat, turn the heat up and fry for 8 – 10 mins until browned.

Add the chopped dates, tinned tomatoes, stock, and red lentils and bring everything to the boil. Reduce the heat to a simmer and cover and cook for one hour, checking it after 30 minutes and adding more water if necessary.

Crumble over the feta, sprinkle with pine nuts and chopped parsley.

Serve with pearl barley or couscous and Greek yoghurt with a tsp of harissa paste added.