Spicy couscous

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
255g couscous
400ml chicken/vegetable stock or water
1 onion, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1/2 small dried chilli
1 clove garlic, finely chopped
1 tbsp red wine vinegar
1 tsp sugar
Salt
Butter
Olive oil

Bring the stock to the boil and in a separate pan, slowly fry the onion in the olive oil and butter without colouring.
In a mortar and pestle, crush the cumin, coriander and fennel seeds, the chilli and a big pinch of salt.
Add the spices and garlic to the onion and continue to fry. They should be soft and sticky but not burnt or coloured.
Add the vinegar and sugar and reduce to a thick syrup.
Add the couscous and stir to coat with the mixture then ladle in the hot stock and simmer for 15 minutes until all the liquid has been soaked up.

Black-eyed beans with Spinach and Balsamic Vinegar

This can be served hot on its own or as a vegetable accompaniment to a meal such as roast pork, or at room temperature as a salad or antipasto.

Ingredients
340g black-eyed beans, soaked overnight
2 cloves of garlic, crushed
255g fresh spinach, roughly chopped
1 tbsp balsamic vinegar
Unsalted butter
Extra virgin olive oil
Salt and freshly ground black pepper

Rinse the soaked beans and cover with fresh, cold water. Bring to the boil and simmer for about an hour or until the beans are tender, then drain.
Fry the garlic in the butter and oil until golden then add the beans and spinach.
Fry until the spinach has wilted which should only take about a minute.
Season and add the balsamic vinegar, stir well and serve.

North African Lamb with Chilli, Ginger and Chickpeas

170g chickpeas (soaked overnight if necessary)
1 large, firm aubergine, diced into 1 inch cubes
1 tin tomatoes
1 1/2 tbsp coriander seeds
1/2 tsp cumin seeds
4 lamb neck fillets, sliced into 2 inch pieces
4 medium/large chillis
2 tbsp grated fresh ginger
2 cloves of garlic, finely chopped
1 tsp vinegar
2 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Olive oil

Using a pestle and mortar, pound the cumin and coriander seeds with a big pinch of salt. Rub the mix into the lamb pieces.
Heat a large pan, add 2 tablespoons of olive oil and brown the lamb.
Add 2 more tablespoons of olive oil and add the diced aubergine . Fry, along with the lamb for a further 2 minutes, keeping everything moving.
Add the chilli and ginger and continue to cook for 3 minutes, then add the garlic and cook for a minute, still stirring constantly so it doesn't colour too much.
Add the vinegar and tomatoes, reduce the heat, cover and simmer for an hour, stirring occasionally.
Add the chickpeas and simmer for a further 5 minutes. The tomatoes should have created a thick sauce, while the aubergine should be soft and sweet.
Season as necessary and stir in the chopped fresh herbs.
Serve with couscous.