PART ONE
2 red onions, chopped
3 garlic cloves
small knob fresh root ginger/1 tsp crushed ginger
100ml lemon juice (about 3 lemons)
100ml olive oil
1 tbsp each honey, cumin, cinnamon, turmeric
handful coriander, chopped
PART TWO - THE TAGINE
1 tbsp olive oil
Pot full of any root/bulb vegetables -carrots, parsnips, potatoes, onions..
1 leek, end trimmed and cut into chunks
12 dried prunes/dates/figs or generous handful of raisins
2 sprigs mint, finely chopped
Method
Part one, pour oil into saucepan and heat. Add onions, garlic and lemon and cook till softened, then add spices and honey and cook for 1 min. For the tagine, tip more oil and vegetables into a heatproof casserole and cook on the stove until lightly browned, about 7 mins. Add 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 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.