This autumnal tagine recipe combines grass fed beef shin, butternut squash, chickpeas and sticky prunes. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the cilantro leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in. Inspired by Pink Jinn’s very-own Ras Al Hanout spice blend, this dish is the ultimate celebration of this complex and aromatic blend of spices used widely across North Africa.