Combine onion, oil, pepper, saffron, cinnamon and ginger in large bowl; add beef, toss to coat in mixture. Place beef in large deep saucepan with butter, undrained tomatoes the water, half of the sugar and 1/2 cup of the nuts; bring to boil. Reduce heat; simmer, covered, 1 1/2 hours. Remove 1 cup cooking liquid; reserve. Simmer tagine, uncovered, 30 minutes. Meanwhile, place prunes in small bowl, cover with boiling water; stand 20 mins, drain. Place prunes in small saucepan with rind, extra cinnamon, remaining sugar and reserved cooking liquid; bring to boil. Reduce heat; simmer, uncovered, about 15 minutes or until prunes soften. Stir into tagine. Make couscous. Divide couscous and tagine among serving plates; sprinkle tagine with remaining nuts.

Combine couscous with boiling water in large heatproof bowl, cover; stand for about 5 mins or until water is absorbed, fluffing with fork occasionally. Stir in spinach.

Preheat the oven to 160º (140º fan-forced). Place the zest, vanilla seeds and sugar in a food processor and blitz for 30 seconds. Cut the rhubarb stalks down the middle lengthways and cut into 8cm long batons. Arrange in a baking dish in rows and sprinkle with the vanilla sugar and orange juice. Bake for 20 minutes or until softened. Remove from the oven and set aside.

Reduce the oven temperature to 150º and line the base and sides of a 30cm x 20cm slice tin with baking paper. Alternatively, use a 30cm diameter round spring-form tin to make removing the cake from the tin easier. Using an electric mixer fitter with the paddle attachment, cream the butter and sugar on medium speed for about 3 minutes until pale and fluffy. The butter must be really soft for ultimate fluffiness. Meanwhile, give the eggs a light beat with a fork, then gradually add them to the fluffy butter. Scrape down the sides of the bowl with a spatula every now and then if you feel the egg is not incorporating with the butter. Once all the egg is added, whisk batter again until pale and fluffy. Remove the bowl from the mixer and fold through one-third of the coconut cream followed by one-third of the flour, alternating until both the cream and flour have been completely incorporated, then fold through the shredded and flaked coconut. Spread the cake batter evenly over the base of the prepared tin using a palette knife, being sure not to forget the corners. Arrange the rhubarb and strawberries evenly over the batter, draining any excessive liquid from the rhubarb as you do so.

Wash your mixer bowl so it is scrupulously clean for the egg whites and fit whisk attachment. Add egg whites and salt to the bowl and whisk on medium speed until soft ribbons form. Start adding sugar gradually and continue adding a little at a time over a 2 minute period, whisking until meringue is thick and glossy. Remove the bowl from the mixer and use a spatula to gently fold through the vanilla, vinegar, cornflour and coconut until well combined. Spoon meringue over the fruit and gently smooth the top. Bake for 45 minutes or until meringue is golden and a skewer inserted in the centre of the cake comes out clean. Serve with cream or yoghurt.