Lamb chops, ras al hanout tomatoes, cous cous and elderflower yoghurt

1 Put the cous cous in a bowl with the chicken stock, lemon, cinnamon and seasoning, be generous with the pepper.

2 Cover with some clingfilm and allow to steam for 10 minutes before loosening it up with a fork.

3 Season the chops, then place them on a hot barbecue for six or seven minutes on each side, until they become charred and crisp.

4 Meanwhile, heat the olive oil and add the tomatoes, orange juice and ras al hanout. Season and warm through until the tomatoes start to soften.

5 Mix the yoghurt with the elderflower.

6 Spoon the cous cous onto a platter. Place the chops and tomatoes on top.

7 The juices from the tomatoes should season and moisten the cous cous. Serve the elderflower yoghurt on the side.