Harissa lamb shanks with aubergine & tomatoes

1. Preheat the oven to 200°C, gas mark 6. In a large tray, toss the aubergine with the olive oil and ras el hanout. Season and roast for 15 minutes.

2. Add the tomatoes to the tray and continue to cook for 15 minutes. When you add the tomatoes, prepare the lamb shanks according to pack instructions, cover and cook alongside the vegetables. Once the lamb has been cooking for 20 minutes, tip it into the tray with the veg and return everything to the oven for another 20 minutes.

3. To serve, spoon the couscous into a microwavable container, cover and microwave on medium until piping hot. Divide between 2 plates and top with the lamb shanks and aubergine. Sprinkle over the pine nuts and mint.

Cook’s tip Ras el hanout is a heady blend of herbs and spices (our Cooks’ Ingredients blend includes ginger, coriander, cumin, allspice and rose petals, among others) ideal for adding to Moroccan-inspired dishes. It works well as a marinade and a rub for fish, meat or veg before cooking, and can also be added during cooking to soups, stews and tagines. A sprinkle also works well as a garnish on a dish of houmous or other dips before serving.