A heady mix of North African delights from Nathalie Clarke in Brighton
1. For the ratatouille: Stir fry vegetables for 20 minutes or until the vegetables are softened to produce something similar to ratatouille.
2. For the lamb: Drain the chickpeas, dice the lamb fillets and chop the other ingredients. Put all of them in a pre-heated wok with a dessert spoon of olive oil and fry. Then add Moroccan spices which is from a packet called Reason to Season.
3. Once all has been fried off, add 2 tins of chopped tomatoes and transfer all to oven to tender the meat for about 2 hours on gas mark 5.
4. For the couscous: The couscous is flavoured with herbs dried tomatoes and garlic. Add 1 pint of water, let it swell for a few minutes Then fry for 2 minutes with a little knob of butter.
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