The ragù tastes great with most meats, such as lamb, beef or chicken. Just adjust the cooking times. Serve it with soft polenta, rice or steamed potatoes. It's such a versatile dish, you can even serve it on noodles or gnocchi.
Neil Perry's Vietnamese coleslaw with prawn and roast chicken with chipotle-lentil sauce Birds of paradise: Be it butterflied and roasted or shredded in a salad, the humble chook has never tasted so good.
The flavours of the salad can be bolstered with thinly sliced artichoke, and parsley and chives can added if desired, too. A dash of pomegranate molasses is delicious drizzled over the salad. MEATBALL TAGINE IN TOMATO SAUCE Serves 4