ROSE SALT SCRUB RECIPES

Steps:

• 1. Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
  2. Deseed and roughly chop the peppers, adding them to the pan as you go.
  3. Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
  4. Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
  5. Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
  6. Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.

Steps:

• 1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
  2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
  3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
  4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
  5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
  6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
  7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
  8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.