It's probably safe to say there aren't many people outside of North Africa who have a tagine, the clay or ceramic pot used to cook the aromatic meat and vegetable stew of the same name.

Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the tagine, place a large frying pan over a high heat.

Fresh lemons are as good as salt-preserved ones in a tagine, and are a great way to use up some of those leftover lemons you’ve been wondering what to do with.

This full-flavoured tagine is a cheap, healthy way of getting extra vegetables into your family's diet. This dish is suitable for freezing; in fact, freezing will intensify its flavour.