Name: Moroccan tagine
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 red onions chopped; 3 garlic cloves; small knob fresh root ginger peeled; 100ml/3½ fl oz lemon juice (about 3 lemons); 100ml/3½ fl oz olive oil; 1 tbsp each honey, cumin, paprika, turmeric; 1 tsp hot chilli powder; handful coriander chopped; 1 tbsp olive oil; 3 carrots cut into chunks; 3 large parsnips cut into chunks; 3 red onions cut into chunks; 2large potatoes cut into chunks; 4 leeks ends trimmed and cut into chunks; 12 dried prunes dates or figs; 2 sprigs mint leaves only, finely chopped

Moroccan tagine in a white casserole dish with a serving spoon

For the chermoula paste

2 red onions
chopped
3 garlic cloves
small knob fresh root ginger
peeled
100ml/3½ fl oz lemon juice
(about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander
chopped

For the tagine

1 tbsp olive oil
3 carrots
cut into chunks
3 large parsnips
cut into chunks
3 red onions
cut into chunks
2large potatoes
cut into chunks
4 leeks
ends trimmed and cut into chunks
12 dried prunes
dates or figs
2 sprigs mint
leaves only, finely chopped

Method

step 1
To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
step 2
Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.