Tagine

Tagine is one of those dishes to be avoided in restaurants. Browned lamb - honey on top - well, you get the idea. But the delicious flavour can be recreated at home in a CR-friendly fashion. I used Quorn chunks, though it would work well with chicken, turkey or a firm vegetable that won't disintegrate if simmered. Put enough of your main ingredient for four people in a pan. (I leave these quantities up to you) Add an onion and three cloves of garlic, finely chopped. Add a pinch of saffron, a knob of root ginger peeled and finely grated, a tablespoon of tomato puree, 1 teaspoon ground cumin seeds, half a teaspoon ground coriander seed, and half a cinnamon stick. For sweetness I use dried apricots (a good source of Vitamin E iron and potassium). Add as many or as few as you wish, but first cut them up with scissors into raisin size pieces, so they will plump up well as they cook. Add some low-salt or salt free seasoning and some freshly ground pepper. Pour on some water - enough to allow that it will have to simmer for half an hour. Bring gently to a boil and cook slowly for 30 minutes, during which time the aromas will perfume your kitchen. Serve with a green vegetable or leafy salad on the side.