(Serves 6)

60ml olive oil
1 onion, finely diced
2 small carrots, finely diced
600g diced lamb
2 garlic cloves, crushed
1tsp ground cumin
1/2tsp ground ginger
1/4tsp saffron threads
1/2 cinnamon stick
1/4tsp ground allspice
1tbsp honey
80g dried apricots, cut into quarters
2 stoned dates, cut into quarters
1 vegetable stock cube
1 small butternut squash, cut into 2cm cubes
Squeeze of lemon juice
Salt and freshly ground black pepper
185g dry couscous

Ingredients for adults:
2tbsp chopped flat-leaf parsley
2tbsp chopped coriander leaves, plus extra to serve
2tbsp toasted pine nuts
Grated zest of 1/2 an orange
1/4tsp ground chilli
Chopped red chilli

Heat two tablespoons of the olive oil in a heavy-based saucepan over a medium heat.

Cook the onion and carrot for three to four minutes, or until the vegetables have softened.

Add the lamb and brown all over. Stir in the garlic, cumin, ginger, saffron, cinnamon stick and allspice, and cook for two minutes.

Add the honey, apricots and dates, crumble in the stock cube and pour in enough boiling water to cover the meat – about two cups (500ml). Stir and bring to the boil.

Lower the heat, cover and simmer gently for 45 minutes.

Remove the lid and cook for a further 30 minutes. Stir in the squash and simmer for 20-30 minutes more, or until the squash and lamb are tender.

Meanwhile, prepare the couscous according to the packet instructions.

Add the remaining olive oil, lemon juice and salt and pepper to the couscous and combine.

DISH ONE: Serve out some couscous onto the kids’ plates and top with the tagine.

DISH TWO: Stir the parsley, coriander, pine nuts and orange zest through the remaining couscous. Stir the ground chilli through the tagine and serve on a bed of couscous. Garnish with the fresh chilli and coriander.