Spring vegetable tagine

Serves: 4

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Total Time: 85

Prep Time: 15

Cook Time: 70

• Knob of butter
• 1 tablespoon(s) olive oil
• cinnamon stick, broken
• 1 pinch(es) turmeric
• 1 pinch(es) cumin seeds
• 1  green chilli, deseeded and finely chopped
• 225g/8oz baby onions, peeled
• 4  beef tomatoes, quartered
• 1 bunch(es) each parsley, coriander and dill, chopped
• 1.1  litre/2 pints of light vegetable stock
• 200 gram(s) pack baby turnips (optional)
• 200 gram(s) pack baby carrots, or large ones halved
• 4  courgettes, roughly chopped
• 225g/8oz frozen or fresh broad beans

Method

1. In a large, deep, heavy-based pan, heat butter and oil, then add cinnamon, turmeric, cumin and chilli. Cook for a couple of mins, then add onions and tomatoes, and stir so the butter coats the tomatoes. Cook for a few more mins, then add herbs. Pour in half the stock and bring to boil, then reduce to a simmer and leave to cook on low for 30 mins, or a little longer if you have the time.
2. Now add turnips, carrots and more stock, if needed. Give it the occasional stir. Cook for a further 30 mins, then tip in courgettes and broad beans, and simmer till everything is cooked. Serve with couscous and lemon wedges.

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