We had a delicious supper on Saturday, adapted from a Mary Gwynn recipe. Using lamb scrag and neck it was beautifully tender and economical too and Ras el Hanout spice mix makes it really quick to make. Ingredients for 6: Olive oil 1 large onion 3 cloves garlic 0.75-1 kg stewing lamb 2 tbsp Ras el Hanout spice mix 2 tbsp tomato puree 1 tbsp honey 100g dried apricots 400g tin chickpeas salt and pepper to taste Soften onion and garlic in heavy based saucepan. Add lamb and