Moroccan tagine

• red onions↗2

  chopped

• garlic cloves↗3
• root ginger↗small knob fresh

  peeled

• lemon juice↗100ml/3½ fl oz ml

  (about 3 lemons)

• olive oil↗100ml/3½ fl oz ml
• honey, cumin, paprika, turmeric1 tbsp tbsp
• hot chilli powder↗1 tsp tsp
• corianderhandful

  chopped

• olive oil↗1 tbsp tbsp
• carrots↗3

  cut into chunks

• large parsnips↗3

  cut into chunks

• red onions↗3

  cut into chunks

• potatoes↗2large

  cut into chunks

• leeks↗4

  ends trimmed and cut into chunks

• dried prunes↗12

  dates or figs

• sprigs mint↗2

  leaves only, finely chopped

Step-by-step instructions

1. 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.

2. 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.