Moroccan beef stew

1. Mix all spice rub ingredients together. Massage into the beef and leave to marinate while you prepare the vegetables.
2. Heat oil in a large casserole dish over medium heat. Brown the beef on all sides. Remove and set aside.
3. In the same pan, sauté the onion and coriander stems with a pinch of salt for 5 minutes until softened.
4. Add the carrots, potatoes, chickpeas, tomatoes, beef, broth, and apricots if using. Stir well and bring to the boil.
5. Cover and reduce heat to low. Simmer for 2.5–3 hours until the beef is very tender, adding extra water if needed.
6. If the sauce is too thin, simmer uncovered for 5–10 minutes to thicken.
7. Stir through coriander leaves and season to taste.

Slow cooker: Brown beef and onions as above, then transfer everything to the slow cooker. Cook on low for 6–7 hours.

Brothy couscous: Bring broth to the boil and pour over couscous. Cover and leave for 10 minutes, then fluff with a fork and stir through lemon juice.

Lemony yoghurt: Stir yoghurt and preserved lemon together in a small bowl.