Name: Berber Tagine with Olive, Preserved Lemon & Coriander Salsa
Prep time: 15 min
Cook time: 70 min
Yield: 4
Ingredients: 60ml vegetable stock or water; 30ml olive oil; 3 garlic cloves, minced; 1 tsp ground turmeric; 1 tsp sweet paprika; 1 tsp ground ginger; ½ tsp ground cumin; 1¼ tsp fine sea salt; ¼ tsp freshly ground black pepper; 1 large onion, sliced; 1 large Maris Piper or other floury potato, peeled and cut into 2cm-thick wedges; 2 large carrots, halved widthways and cut lengthways into quarters; 1 medium red pepper, cored, deseeded and sliced lengthways into 2cm-wide strips; 1 large courgette, halved widthways and cut lengthways into quarters; 150g cherry tomatoes, halved; 140g Olive, Preserved Lemon and Coriander Salsa (see right); Bread, to serve

VMG Recipes