Recipe: Carrot + Prune Tagine

Makes 4-6

Ingredients:

6 large carrots

1 large onion

250g prunes

3 garlic cloves

rapeseed oil

3 large tomatoes

1 tin tomatoes

3 tbsp thick balsamic

3cm fresh ginger grated

handful thyme

1 cinnamon stick

2 star anise

2 tsp smoked paprika

2 tsp tumeric

2 tsp cumin

1tsp cinnamon

salt + pepper

juice 1/4 lemon

1tbsp nigella seeds

Slice the onion and crushed garlic cloves and fry gently coated in nigella seeds. Once soft and translucent add all the spices and mix well, heating for another few mins. Add the carrots for a couple of minutes then fill the pot with both tomatoes, lemon juice, half the thyme (leaves picked), grated ginger, balsamic… essentially everything but the prunes. Cover with hot water so the carrots are submerged and leave to stew down for 45 mins or so, stirring occasionally.

After 45mins, add the prunes, give it a good stir, taste and add salt + pepper to season, Leave for another half an hour or so or as long as it takes for the water to reduce into a thick sauce.

To serve add a final handful of chopped thyme. I’ve been making millet (with a stock cube and fresh mint to season), but of course a cous cous or rice is also great.

Once you have a base recipe you can be so playful with this dish, change carrots for other veggies, add beans or chickpeas, play with spices and different fruits!