Demuths Cookery School
In autumn, we tend to turn towards fennel and potato, but you can make a vegetarian tagine from any seasonal vegetables you like. We love to use squash, sweet potato and carrots in the winter and aubergines with peppers in the summer. The important element of the tagine is the dried fruits. You can use apricots, dates, or even sultanas or raisins if you like. The sweetness gives the dish its distinct flavour.
Serves 4
2 medium onions, chopped
2 tablespoons olive oil
2 bulbs of fennel cut into thick slices
250g baby new potatoes, halved
3 garlic cloves, peeled and chopped
1 red chilli, halved and de-seeded (not chopped)
2 tsps Ras el Hanout (if not available increase the other ground spices by half)
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp paprika
1/2 tsp turmeric
½ cinnamon stick
1 preserved lemon
1 bay leaf
600ml boiling water or stock (use gluten-free if needed)
100g pitted giant green olives
50g dried apricots (and/or dates) chopped in half
2 large ripe tomatoes, chopped
Salt and freshly ground black pepper
Pomegranate syrup to taste
Lemon juice to taste
To garnish: a handful of fennel tops (the leafy fronds), dill or chopped fresh parsley or coriander
In autumn, we tend to turn towards fennel and potato, but you can make a vegetarian tagine from any seasonal vegetables you like. We love to use squash, sweet potato and carrots in the winter and aubergines with peppers in the summer. The important element of the tagine is the dried fruits. You can use apricots, dates, or even sultanas or raisins if you like. The sweetness gives the dish its distinct flavour.
Serves 4
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