Our flavoursome Moroccan spiced Tagine is a great way to get your 5-a-day.  We use cauliflower which is just coming into season, and the apricots add an authentic Middle Eastern sweetness, without being overpowering. Give it a go, we think you'll love it. 

Serves 2

1 medium onion, diced
2-3 large tomatoes, diced
¼ butternut squash, cut into bite sized pieces
2 large handfuls of cauliflower florets (160g)
160g chickpeas, drained


1-2 tbsp sunflower oil
1 cinnamon stick
1 star anise
2 tsp ras-el-hanout
1 garlic clove, finely chopped
2 tbsp tomato puree
3-4 dried apricots, roughly chopped
A slice of lemon or preserved lemon (optional)

Approx 300ml hot water or stock

1 tsp honey
Small handful of fresh mint, chopped
Small handful of parsley, chopped

Heat the oil in a heavy-based saucepan and fry the onion for about 10 minutes until soft, golden and sweet. Add the cinnamon stick, star anise and ras-el-hanout and cook for a couple of minutes before adding the garlic for a further minute. Add the tomato puree and diced tomatoes and cook for a couple more minutes before adding the squash, cauliflower, chickpeas, apricots and lemon (if using).

Pour over just enough hot water or stock to allow the vegetables to cook (about 300ml) and add the honey.  Cook for about 15-20 minutes until the vegetables are cooked through, topping up with a little more water or stock if needed.

Once cooked add the chopped mint and parsley and season to taste.  Great served with cous cous.

Your 5-a-day done!