Venison meatballs & root veg tagine

Heat 1 tbsp oil in a large, heavy-based casserole and fry the meatballs for 4-5 minutes until golden brown on all sides. Transfer to a plate and set aside. Heat another 1 tbsp oil in the same pan and cook the onion and carrots, stirring, for 5 minutes or until softened.

Add the garlic, the ginger & turmeric paste and ras el hanout and cook, stirring, for a further 1-2 minutes. Stir in the parsnips until coated in the paste, then return the meatballs to the pan along with the chopped tomatoes and stock. Bring to the boil, then lower the heat and simmer for 25 minutes until the meatballs are cooked through, no pink meat remains and the sauce has thickened slightly.

Meanwhile, bring a pan of water to the boil, cook the couscous for 6-8 minutes, then drain, rinse and transfer to a bowl; season. Roughly chop most of the coriander (reserving some leaves to garnish) and add to the couscous with the remaining 1 tbsp oil and the preserved lemon; mix well. Divide the couscous and tagine among 4 bowls, then scatter over the remaining coriander.