Fry 1kg beef cheeks, cut into bite-sized pieces, in 2 tbsp rapeseed oil in a large pot on medium-high heat until browned (fry in batches if necessary).

Add 3 onions and 2 celery stalks, finely chopped and sweat until soft and lightly coloured, about 10 minutes.

Stir in 4 cloves of garlic, finely chopped, and cook for a minute more before adding 1 tsp ground ginger, 1 tsp cinnamon, 1 tsp ground coriander, 1 tsp chilli powder, and 1 tsp smoked paprika. Fry for another couple of minutes until the spices begin to release their aromas.

Add 2 bay leaves and 300g stoned prunes and pour over 500ml beef stock to cover. Sprinkle with 1 tsp salt. Bring to the boil, then simmer, covered, over a low heat until very tender, 3 hours.

For a smoother sauce press the liquid through a food mill, discarding the fibrous pieces.

Sprinkle with sliced almonds and parsley and serve with couscous and a dollop of smoked harissa.

Serves 4-6.