Serves 6

Chopped parsley, to serve
Cut the beef into cubes. Heat 1 tbsp rapeseed oil in a heavy-based saucepan and sear the beef in batches until browned all over. Remove and set aside.

Add another tablespoon of oil and fry the onions with a pinch of salt for 5 minutes until soft, adding the garlic for the last 2 minutes.

Add the carrots and the spices and cook for another minute, then add the beef back to the pan with the flour and tomato paste and cook for another minute.

Add the bay leaf, thyme, honey and wine to deglaze, then bring to a simmer. Pour in the juice and the stock and bring to a simmer. Cover and cook for 2 ½ hours.

After 2 ½ hours, add the raisins and cook for another 30 minutes.

Meanwhile, make the couscous. Rinse the buckwheat under a running tap. Melt the butter in a saucepan and fry the buckwheat for a minute, then add the hot stock and salt. Cover with a lid and simmer gently over a low heat. Cook until the water is absorbed, 20- 30 minutes.

Once the beef is ready to serve, grate some lemon zest over it and adjust the seasoning with salt and pepper.

Put a spoonful of couscous onto each plate and add a generous ladle of beef stew. Sprinkle with parsley and serve.