Fry a finely sliced onion slowly in a little olive oil for 10 minutes, until soft and golden. Grate a carrot or two and add these with
a tsp of crushed cumin seeds and cook for another couple of minutes. Stir in a Tbs or two of harissa, 100g buckwheat and 5-6 chopped apricots.
Pour over about 400ml chicken stock and simmer for 15-20 minutes, until the buckwheat is cooked and most of the liquid absorbed.
Stir through some baby spinach leaves until wilted, seasoning with a little salt and freshly-ground black pepper. Meanwhile, coat fillets
of white fish (cod or haddock, preferably skinless) with baharat spice mix and fry in hot olive oil, together with some slices of lemon.
Serve the fish on top of the buckwheat pilaf, garnished with the lemon slices.