I suggest using butternut squash, sweet potato, carrots and kale or cavalo nero in this tagine, but you could play around with vegetables that you enjoy; maybe include some courgette and aubergine instead of the sweet potato and carrot or spinach instead of kale. Serve with some herby couscous, bulgar wheat or quinoa. You might also like a touch of chilli!

It freezes well so is perfect for a batch cook.

Serves 4-5

Ingredients	Equipment to have ready
1 tbsp olive oil	Chopping board
1 onion, finely chopped	Sharp knife
1 clove garlic, finely chopped	Casserole pan with lid
2/3 butternut squash, peeled and cubed	Measuring spoons
1 sweet potato, peeled and cubed
2 medium carrots, cubed
1 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp paprika
1 tsp honey
2 preserved lemon, pips removed and roughly chopped
Parsley, small handful, stalks finely chopped and leaves set aside
4 dates, finely chopped
400g tin of chopped tomatoes
1 tin of veg stock (approx.)
Pinch of saffron
400g tin of chickpeas
200g kale/cavalo nero, shredded
Handful of mint leaves, finely chopped
Salt and pepper

Method

1. Heat the casserole and oil over a medium heat then sweat the onion until soft and translucent. Add and garlic and cook until the raw smell has gone.
2. Add the squash, sweet potato and carrot and cook for five minutes.
3. Next add the spices and stir for a minute to cook out without burning.
4. Now add the honey, preserved lemons, parsley stalks, dates, tomatoes, stock, saffron and chickpeas and give it a good stir. Season with salt and pepper.
5. Bring to the boil then reduce to a simmer. Leave it to cook with the lid on until the vegetables have softened. Add more water if necessary.
6. Add the kale or cavalo nero and leave to wilt, with the lid off, so the sauce starts to thicken.
7. Taste and adjust the seasoning as necessary and serve sprinkled with chopped mint and parsley leaves.