Fragrant & flavour-packed

Chef Maunika Gowardhan showcases a variety of traditional regional dishes, passed down through generations

■ Serves 6 ■ Prep 20 mins ■ Cook 2 hrs 10 mins 1 tbsp olive oil750g lamb neck, cut into chunks4 carrots, cut into chunks1 red onion, cut into wedges400ml chicken stock, plus extrafor the couscous400g

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

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Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat