Pork koftas with spiced apricot sauce

Put the mince, 2 tsp of cumin, lemon zest, ½ tsp of salt and some pepper into a bowl. Use your hands to mix, then roll into 12 oval-shaped koftas.

Fry the koftas in 2 tsp of oil until browned. Lift onto a plate – don’t worry if they’re not cooked through.

Add the diced onion and red pepper with a splash of water plus the remaining oil to the same pan. Fry for 5 mins until softened. Meanwhile, using kitchen scissors, snip the tomatoes into smaller chunks inside the tin. Stir the remaining cumin and cinnamon into the veg for 1 min, then tip in the tomatoes. Fill the tin with water to rinse and tip this in too. Add the apricots, then bring everything to a simmer and bubble for 5 mins.

Put the koftas into the tomatoey sauce and simmer for about 8 mins more until the sauce is thick and the koftas are cooked through.

Make the stock with 375ml boiling water. Tip the couscous into a heatproof bowl, add stock and cover with a plate. Leave for 10 mins to soften, then use a fork to fluff up the grains and stir through the lemon juice.

Stir the spinach through the sauce to wilt, then serve with the couscous.