Spiced Tomato and Fish Tagine

Add the tomato purée, cumin, coriander and turmeric to the pan, mix together with the softened onions and cook for another minute. Add as much chilli flakes as you dare. Tip: Go careful on the chilli flakes, they’re spicy!

Add the tinned tomatoes, raisins and ½ the stock pot. Refill the tomato tin halfway with water, swirl it around and add it to the pan. If you happen to have any sugar, you can add a pinch to lift the flavour of the tomatoes even more.

Add a tsp of sugar (if you have some), a good pinch of salt and some pepper to the mixture and allow to bubble away uncovered on a low heat for 15 mins. Stir occasionally to stop it sticking.

Boil 300ml of water and grate in the zest of half a lemon. Next, stir in the remaining stock and squeeze in the juice of half a lemon. Put your couscous in a bowl, pour over the stock, cover with a tight lid and leave for 10 mins.

Once the tagine sauce is a lovely thick consistency, add a little more salt and pepper (to taste). Slice the tilapia fillets in half lengthways and then slice each half widthways into 5 chunks. Add the tilapia chunks and gently cover in sauce. Keep the temperature low, put a lid on the pan and allow to cook for a further 5 mins until the fish is cooked through.