Moroccan couscous with seven vegetables

Heat two tablespoons of olive oil in a large stock pot over high heat and sear the meat in batches, three to five minutes a side until browned.

Slice the onions into strips, grate the tomatoes, trim and tie the parsley and coriander together.

Fry the onions in the remaining oil and fat over medium heat about eight minutes until wilted and soft.

Add the grated tomato and stir to deglaze the browning.

Add the salt, black pepper, dried ginger and turmeric, mix, then return the meat.

Cover the meat with a few litres of water plus extra for the vegetables and bring to a boil.

Filter the foamy scum off the surface with a strainer, trying not to scoop out the floating spices.

Add the poked red chilli, the herb bundle and a small pinch of saffron.

Cover and simmer 45 to 90 minutes depending on the cut until the meat is cooked and soft.

Prep the vegetables to an even size: courgettes halved, cabbage quartered, pumpkin cored and cut, turnip and sweet potato quartered, carrots peeled.

Drain and rinse the can of chickpeas.

Pour 500 g couscous into a tray, add two tablespoons of olive oil and rub the grains between your palms until each is coated.

Add 200 ml of cold water, mix, and rub out every clump; clumps that go into the steamer come out of the steamer.

Spread the couscous level in the steamer basket.

Add the chickpeas, carrot, sweet potato and turnip to the pot, set the steamer on top, cover and steam 15 minutes counted from when the steam is heavy.

Tip the couscous back into the tray, break it up, add 200 ml more cold water and rub out the clumps; remove the cooked vegetables from the pot.

Add the cabbage to the pot and steam the couscous a second 15 minutes.

Melt 30 g butter and one and a half teaspoons of salt into the hot couscous, cool a couple of minutes, then rub through.

Add the remaining water, rub to de-clump, return to the basket.

Add the pumpkin and courgettes to the pot and steam a final 15 minutes.

Remove the vegetables, pull out the herb bundle and the red chilli, and reduce the broth to a sauce-like texture.

Variation without a steamer: rub 500 g couscous with two tablespoons of olive oil, pour over 300 ml of boiling water and rub again once cool enough to handle.

Variation: line a large bowl with a damp kitchen towel, pour in the couscous, fold the corners over and cover with a plate.

Variation: microwave four minutes at 600 watts, then leave covered five minutes to keep steaming.

Variation: tip out, add two more tablespoons of olive oil, 300 ml of boiling water and one and a half teaspoons of salt, rub through.

Variation: return to the towel and microwave six minutes at 600 watts, then rest at least 10 to 15 minutes.

Reheat the vegetables and meat in the reducing broth.

Mound the couscous on a large plate, smooth it with the back of a spoon, press a dent in the centre for the meat and arrange the vegetables around it.

Garnish with fried almonds and serve the remaining broth, vegetables and meat alongside.