Moroccan-style stew

15g  butter and olive oil

2 onions, finely chopped

2 garlic cloves, finely chopped

1 x 400g (14oz) tin of chickpeas, drained and rinsed

1 x 400g (14oz) tin of tomatoes, chopped

1 tsp ground turmeric

1 tsp honey

½ tsp ground ginger

1 tsp ground cinnamon

1 tsp salt (or to taste)

¼ tsp freshly ground black pepper

juice of 1 lemon (or lime)

450ml (16fl oz) homemade vegetable or chicken stock (plus more if needed)

1 large bunch of fresh coriander or parsley, finely chopped (or a mixture of both)

1 tbsp shredded mint

1 tsp paprika

¼ tsp or more cayenne pepper or chilli flakes depending on how feisty you’d like the flavour

leftover roast lamb (beef, pork or chicken), diced