16
Vegetable tagine
Serves 4–5
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1 tbsp vegetable oil
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1 medium onion, diced
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2 garlic cloves, finely chopped
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1 tbsp paprika
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1 tsp ground ginger
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1 tsp ground cumin
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½ red pepper, deseeded and thickly diced
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½ yellow pepper, deseeded and thickly diced
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1 small butternut squash, peeled, deseeded and cut into bite-sized pieces
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1 courgette, cut into bite-sized pieces
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10 dried apricots
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400g tin chickpeas, drained and rinsed
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2 tbsp tomato purée
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500g passata
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1 tbsp honey, plus a drizzle to serve
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1 tbsp harissa paste
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Handful of coriander, chopped
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Thick Greek-style yoghurt, to serve
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Salt and pepper
1. Place the removable cooking bowl onto your hob and heat until hot. Reduce the heat and add the oil.
2. Sauté the onion for about 5 minutes, until softened.
3. Add the garlic and spices, stirring continuously for a further minute until fragrant.
4. Remove the cooking bowl from the hob and place into the heating base.
5. Add the peppers, squash, courgettes, apricots and chickpeas to the bowl. Season with salt and some freshly ground
black pepper.
6. Stir in the tomato purée, passata, honey and harissa paste.
7. Cook on Low for 5–6 hours or High for 3–4 hours.
When cooked, stir in the coriander and serve with some couscous and a dollop of the yoghurt.
Chocolate orange pudding
Serves 5-6
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100g butter, melted, plus a little extra for greasing the dish
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225g self-raising flour
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150g caster sugar
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75g cocoa, sifted
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1 tsp baking powder
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Zest and juice of 1 orange
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3 medium eggs
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150ml milk
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100g orange-flavoured milk chocolate, broken into pieces
For the sauce:
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300g light brown soft sugar
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50g cocoa
1. Lightly grease the removable cooking bowl with a little butter.
2. Place the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt into a mixing bowl and mix
together.
3. Whisk the orange juice, eggs, melted butter and milk, then add to the dry ingredients and mix together until smooth.
Stir in the chocolate pieces then place the mixture into the removable cooking bowl.
4. Make the sauce by mixing the sugar and cocoa with 280ml of boiling water then pour this over the pudding mixture.
5. Place the removable cooking bowl into the heating base, cover and cook on High for 2 hours until the mixture has risen
and is firm to the touch.
Serve with pouring cream or vanilla ice cream.
