VEG FRESH RECIPES

Steps:

• Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges. Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs. Tip in the veg, add a good swig of red wine vinegar and toss to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.

Steps:

• 1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
  2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
  3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
  4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
  5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
  6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
  7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.