Place a frying pan (or a large casserole dish if you are cooking the tagine on the hob) on a medium heat for a few mins. Add 1 tbsp olive oil and the beef strips. Cook for 6 mins, stirring, till browned all on sides. Tip the beef into your slow cooker or into a bowl if cooking on the hob.

While the beef is browning, peel and thickly slice the onions. Peel the squash and cut it in half. Scoop out the seeds with a spoon (You can roast them in the oven with some salt and spices to make a snack). Chop the squash in to 2-3cm cubes.

Slow cooker^ Add the onions and squash to the beef in the slow cooker. Measure in ½ tbsp harissa powder (it’s spicy stuff, so start with ½ tbsp – you can always turn the heat up with more later). Drain and rinse the chickpeas and add those. Pour in the tin of chopped tomatoes and 300ml boiling water. Add plenty of salt and pepper. Gently stir together, making sure most of the ingredients are covered by the liquid, then pop on the lid. Set the slow cooker to medium and cook for 6-7 hrs. For a faster stew, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

While the beef is cooking, zest the orange then squeeze the juice from half of it. Cut the remaining half into wedges. Finely chop the mint leaves.

When the beef tagine is ready, pour in the orange juice and gently stir. Taste and add more salt, pepper or harissa powder if you think it needs it.

Divide the beef and squash harissa tagine between 4 warm shallow bowls or plates. Sprinkle over a little orange zest, the mint leaves and serve with the orange wedges for squeezing.

On the hob^ After you have scooped the beef out of the pan, add 4 tbsp cold water and the onions and cook on a medium heat for 6-7 mins till softened.

Add ½ tbsp harissa powder to the onion (it’s spicy stuff, so start with ½ tbsp – you can always turn the heat up with more later) and stir for 1 min.

Add the squash and beef, along with any resting juices, to the pan and stir to coat them in the onions and harissa.

Drain and rinse the chickpeas and add those. Pour in the tin of chopped tomatoes and 600ml boiling water. Add a generous pinch of salt and pepper and stir. Pop on a lid and cook on a lowmedium heat for 40 mins till the beef is tender and the squash is soft. Add a splash or two of water during cooking if you think it’s looking a little dry.

While the beef is cooking, zest the orange then squeeze the juice from half of it. Cut the remaining half into wedges.

Finely chop the mint leaves. When the beef has cooked, pour in the orange juice and gently stir. Taste and add more salt, pepper or harissa powder if you think it needs it.

Divide the beef and squash harissa tagine between 4 warm shallow bowls or plates. Sprinkle over a little orange zest, the mint leaves and serve with the orange wedges for squeezing.