2 medium sized kumara (sweet potato) and 2 large carrots, peeled and cut into good sized chunks

12-15 small onions or shallots, peeled and left whole

2 T olive oil

1 small knob of butter

1 cup ready to eat pitted prunes

1 t cinnamon

1 t cardamom

1 t ginger

2 T liquid honey

1½ cups vegetable stock

Juice and zest of 2 oranges

Topping

Small bunch of finely chopped coriander and mint

½ cup of sliced almonds


Some Basic Tagine flavourings that we have used...

Chermoula – a wet spice mix traditionally used as a marinade for fish; a small bunch of coriander, a small bunch of parsley, 3 or 4 cloves of garlic, peeled. Zest and juice of 1 lemon, 1 red chilli (seeds removed), ¼ cup olive oil, 1 teaspoon ground cumin and salt & pepper to taste. Pound all ingredients together in a mortar & pestle or food processor to form a rough textured paste.

Ras el hanout – a dry complex multiple spices blend. Of all the spice blends in the world ras el hanout is possibly the most complicated and highly regarded. Meaning the "head of the shop", ras el hanout is an exotic blend of numerous spices that when mixed is commonly added to many "warming" dishes; 1 teaspoon each of fennel, cumin and coriander seeds toasted and ground. 1 teaspoon each of ground turmeric and cinnamon, 2 teaspoons each of sweet paprika and ginger, ½ teaspoon each of cayenne, ground nutmeg, cloves, all spice and cardamom, ½ teaspoon each of sea salt and freshly ground black pepper. Combine all spices.

Preserved lemons – lemons preserved in brine can be purchased from Middle Eastern delicatessens or can easily be made at home.

Warm the SCANPAN TAGINE on a medium heat, add olive oil and butter, allow butter to melt. Stir in the peeled onions allowing a good five minutes cooking and then stir in the honey, cinnamon, ginger and cardamom. Add the kumara and carrots, stir well to coat with the spice mix and honey and cook until lightly brown. Season well with freshly ground salt and pepper, stir in stock and prunes, orange juice and zest. Place on TAGINE lid and simmer on low heat for about 35 minutes until vegetables are tender and juice is reduced. Alternatively this dish can be cooked in the oven heated to 160°C. Sprinkle over the topping and serve.

The vegetables in this "syrupy" TAGINE should be slightly caramelised. They are at their best served with grilled or barbecued meats, a crisp green salad and crusty bread. This vegetable TAGINE compliments well a summer BBQ.

Hint, if your BBQ has a side gas burner, try using this to cook your vegetable TAGINE while you cook the meats on the BBQ.