Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
This spicy and warming dish with a hint of chilli is perfect to get the taste buds tingling. Tuck into this tasty tagine that's packed full of hearty vegetables and flavour. It makes for a filling lunch or a satisfying dinner with crusty bread.
Use fresh chillies if you have them and adjust the amount depending on your preference for spiciness. If you don’t have a tagine, you can use a casserole or any other ovenproof dish.
Place a saucepan on a medium heat and when hot add the oil, onion and garlic and sauté for 5–10 minutes until it begins to soften.
Add the spices and the lemon zest; stir well, sautéing for a further 5 minutes.
Add the tomatoes and the vegetables and stir well.
Add the stock, lemon juice, brown sugar, chickpeas, apricots and sultanas and enough additional water to cover. Then bring to the boil.
Once boiling remove from the heat and decant into a tagine (or casserole dish if you don’t have a tagine). Stir in half the chopped parsley, cover with the lid and place in the oven at 160°C (140°C fan/gas mark 3). Cook for 45 minutes, or until the vegetables are soft.
Remove from the oven and add the remaining parsley. Stir well then adjust the seasoning using salt and pepper. Serve with a bread roll.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
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