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My friend Barbara Munro Donnelly sent a recipe for a vegetarian Tagine, I do love cooking in my tagine, when serving, a tagine looks beautiful when presented at the table. Barbara, thank you for the recipe, next time you cook it please send a photo,

BARBARELLA’S VEGETABLE TAJINE !

INGREDIENTS

(QUANTITIES ARE REALLY UP TO YOU AND HOW MANY YOU’RE COOKING FOR! SAME WITH THE SPICE, TO START ADD JUST A SPRINKLE OF CINNAMON AND A TEASPOON OF ALL OTHER SPICES AND TASTE AS YOU GO ALONG, ADDING MORE IF NECESSARY, WITH HARISSA START WITH ABOUT A TABLESPOON)

CARROTS

ONIONS

CELERY

COURGETTES

LEEKS

SWEET POTATOES

TINNED CHICKPEAS

TINNED CHOPPED TOMATOES

PRUNES

RAISINS/SULTANAS

APRICOTS

HALF A PRESERVED LEMON

WHITE WINE

VEGETABLE STOCK

CHILLI FLAKES OR POWDER

GROUND GINGER

GROUND CINNAMON

GROUND CORIANDER

FRESH CORIANDER (TO SPRINKLE ON TOP FOR SERVING)

HARISSA (FROM A TUBE)

CRUSHED GARLIC

HANDFUL OF COUSCOUS ADDED A FEW MINS BEFORE END

METHOD

PEEL SWEET POTATOES AND CUT INTO CHUNKS, CUT ALL OTHER VEGETABLES INTO CHUNKS AND FRY IN A LITTLE OLIVE OIL ADD ALL THE SPICES, ADD THE FRUIT, ADD TINNED TOMATOES, SOME WHITE WINE AND VEGETABLE STOCK TO COVER THE VEGETABLES AND BRING TO THE BOIL, THEN TURN DOWN THE HEAT AND SIMMER WITH THE PAN COVERED UNTIL VEGETABLES ARE COOKED.

I COOK THIS THE DAY BEFORE I WANT TO EAT IT AND THEN REHEAT THE NEXT DAY AND ADD ANOTHER TIN OF TOMATOES AND MORE LIQUID IF NECESSARY TO STOP IT DRYING OUT AND TASTE AGAIN TO SEE IF ANY MORE SPICE NEEDS ADDING. COOKING THE DAY BEFORE ALSO GIVES IT A BETTER FLAVOUR. I COOK THIS IN A LARGE CASSEROLE POT AND TRANSFER TO A TAJINE FOR SERVING AS IT’S TOO BIG TO COOK IN THE TAJINE IF COOKING FOR A LARGE AMOUNT OF PEOPLE.