Harissa meatball & bean stew

Heat the oil in a large sauté pan or shallow casserole dish over a high heat. Fry the meatballs, tossing regularly, for 5-8 minutes until browned in places. Lower the heat to medium-high, scoop out the meatballs and set aside.

Add the onion, garlic and carrot to the pan with a pinch of salt and fry, stirring regularly, for 10 minutes. Return the meatballs to the pan, stir in the harissa and cook for another 2 minutes. Tip in the beans, tomatoes and honey; season. Half fill the tomato can with water and stir in. Bring to a gentle simmer, cover with a lid, and cook for 20 minutes.

Uncover the pan and simmer for a final 10 minutes, ensuring the meatballs are fully cooked with no pink meat and juices that run clear. Top with a little more harissa plus a drizzle of olive oil. Serve with natural yogurt and chopped parsley, plus flatbreads, couscous or rice, if liked.