Ingredients:​

• 2 tsp olive oil

• 2 medium onions, sliced

• 2 garlic cloves, finely chopped

• 1 small butternut squash, peeled, deseeded and diced into 3cm chunks

• 2 peppers, deseeded and chopped into chunks

• 400g turkey breasts, diced into chunks

• 1.5 tbsp ras el hanout spice mix

• 1 tsp ground coriander

• 150g dried apricots, chopped chunkily

• 1 400g can chopped tomatoes

• 1/2 can of water to rinse out the tomato juice residue

• 500ml low-salt stock - chicken or veg

• Ground black pepper

• Handful of coriander

• Pomegranate seeds

• Dollop of 0% fat yoghurt

• Cous cous cooked as per the instructions

• Zest of 1 lemon

Method:

• In an oven and hob-proof pan or dish, heat the oil over a medium heat and cook the onions until softened. 

• Add the garlic and cook for a couple of minutes.

• Stir in all the dried spices and cook for a couple more minutes.

• Add the squash, peppers, apricots and turkey and coat in the spicy mix. Allow the meat to start to cook. 

• Add the tomatoes, can water, stock and black pepper and stir thoroughly. 

• Bring to the boil, cover with a lid and then place in the oven, at 180 fan for 1 hour.

• Uncover and cook for a further 30 minutes. 

• Serve with cous cous and copped with a grating of lemon zest, roughly chopped coriander, pomegranate seeds and a splodge of yoghurt to temper the earthy heat. 

• In the interests of peace and goodwill to all, for a vegan or veggie version, leave out the meat, up the squash and replace the yoghurt with a soya alternative.