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Harissa preparation

Harissa is a North African chilli paste. To prepare, roast in a heated oven, a sliced red pepper and 2 whole chillies.

In a pan, lightly toast your coriander, cumin, fennel seed and saffron. Grind down or put in a coffee grinder.

Combine the roasted veg and ground spice in a bowl, add paprika, garlic and blitz with some olive oil.

Marinate your homemade harissa paste onto lamb chops for at least 10 minutes (overnight is best!)

The couscous

Slice Butternut Squash, Mushrooms and Peppers and place on warm grill pan with some olive oil.

One grilled, finely dice up the grilled vegetables.

Cook the couscous until fluffy and add chopped spring onions, the zest and juice of a lemon, coriander, mint and olive oil.

Stir the couscous and the combine with the chopped grilled veg and some finely chopped chilli.

Fry the Lamb Chops in a pan with some oil. The room will be filled with spicy Moroccan aromas. Once cooked add a squeeze of lime juice.

Arrange Chops on top of bed of couscous, with a wedge of lime and drops of Harissa.

Suggested tipple: Shetland Southside Cocktail- Shetland reel gin with mint, grapefruit and topped with soda.