Spiced lamb meatballs, roast apricots & fregula

SERVES 5 PREP 15 mins COOK 50 mins EASY

10 small apricots, halved and stoned 4 tbsp olive oil

1 onion, finely sliced

1 garlic clove, sliced

1 heaped tbsp ras el hanout

2 x 400g cans chopped tomatoes 1 tbsp tomato purée

1-2 tbsp rose harissa

350ml lamb or chicken stock 100g fregula or giant couscous

For the meatballs

500g lamb mince

60g fresh breadcrumbs

½ tsp chilli flakes

½ tsp ground coriander

¼ tsp ground cinnamon

1 egg yolk

½ bunch of parsley, finely chopped

1 Heat the oven to 180C/160C fan/gas 4. Arrange the apricots on a baking tray cut-side down and roast for 10 mins. Remove from the oven and set aside. 2 Heat 2 tbsp oil in a large, shallow flameproof casserole over a low-medium heat. Cook the onion with a pinch of salt for 15 mins until golden brown and caramelised. Stir in the garlic and ras el hanout and cook for 1 min more. Tip in the tomatoes, tomato purée and harissa, and cook for another 5 mins. Stir in the stock and remove from the heat.

3 For the meatballs, combine the lamb mince, breadcrumbs, chilli, coriander, cinnamon, egg yolk and most of the parsley in a large bowl with a pinch of salt, squishing the mixture together using your hands for around 5 mins. Form into 10 meatballs, weighing for accuracy if you like. Heat the remaining oil in a large frying pan over a medium heat and fry the meatballs for 5 mins until evenly golden.

4 Stir the fregula and some seasoning into the casserole, then nestle in the meatballs and roasted apricots. Bring to a simmer, then bake in the oven, uncovered, for 15-20 mins or until the meatballs are cooked through. Scatter with the reserved parsley before serving.

GOOD TO KNOW fibre • vit c • iron • 2 of 5-a-day

PER SERVING 498 kcals • fat 25g • saturates 8g • carbs 36g •

sugars 15g • fibre 7g • protein 29g • salt 1g