Duck tagine with clementines
Duck goes really well with Moroccan spicing and the sweet flavous of honey and fresh fruit as you'll discover with this vibrant tagine
Butter bean & squash crumble
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 350g dried butter beansoaked overnight in cold water
- 4 tbsp olive oil
- 2 onionschopped
- 4 garlic clovesfinely chopped
- 1-2 red chilliesdeseeded and finely chopped
- 700g jar passata
- 1 bouquet garni
- 425ml white wine
- 425ml vegetable stock
- 700g squashpeeled, deseeded and cut into chunks
For the crumble
- 50g breadcrumb
- 25g walnutfinely chopped
- 1 tbsp chopped rosemary
- 4 tbsp chopped parsley
Nutrition: per serving
- kcal428
- fat12g
- saturates2g
- carbs62g
- sugars18g
- fibre13g
- protein17g
- salt0.93glow
Method
step 1
Rinse the beans and put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat and cook, partly covered, for about 1 hr until tender. Drain well.
step 2
Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned. Add the garlic, chilli, passata, bouquet garni, wine, stock, salt and pepper; bring to the boil. Reduce the heat and simmer, uncovered, for 20 mins, then add the squash and cook for a further 20 mins. Taste and add more seasoning, if necessary.
step 3
Heat oven to 180C/fan 160C/gas 4. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins until the topping is golden and crisp.
