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Five-a-day tagine

  • 4 carrots, cut into chunks Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
  • 4 small parsnips, or 3 large, cut into chunks Parsnip par-snip The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
  • 3 red onions, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
  • 400g can chopped tomato
  • 2 small handfuls soft dried apricots
  • 2 tsp honey Honey huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
  • Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
  • Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.