8
CHICKPEA TAGINE
Serves 5
1 red pepper, deseeded and thickly diced
1 yellow pepper, deseeded and thickly diced
1 large onion, diced
1 small sized butternut squash, peeled, deseeded and cut into bite-sized pieces
1 courgette cut into bite-sized pieces
12 dried apricots
2 garlic cloves, finely chopped
Handful of coriander, chopped
1 x 400g chickpeas, drained and rinsed
1 x 500g Passata
30g tomato purée
15ml extra virgin oil, plus a drizzle to serve
15g paprika
15g ground ginger
15g ground cumin
15ml honey, plus a drizzle to serve
10g harissa paste
Thick Greek-style yoghurt, to serve
Salt and pepper
1. Place the removable bowl onto your hob to heat, add in the olive oil and fry the garlic and spices over a low to medium
heat until fragrant (about one minute).
2. Place the stoneware bowl onto the heating base and add the chickpeas, peppers, onion, squash, courgettes and
apricots, and mix well.
3. Stir in the tomato purée, Passata, honey and harissa paste.
4. Cook on Low for 6-7 hours or High for 4-5 hours.
5. Once cooked, season to taste with plenty of salt and freshly ground black pepper. Drizzle with a little oil and honey
then top with spoonfuls of yoghurt and fresh coriander. Serve with couscous.
POT ROAST BEEF
Serves 5
1-1.2kg piece of brisket
15ml vegetable oil
1 small leek, cut into rounds
1 carrot cut in half lengthways, then into 4 cm chunks
½ medium Swede, cut into chunks
300ml beef stock
30g tomato purée
2 Bay leaves
Seasoning
1. Place the removable bowl onto your hob to heat, add in the oil and brown the beef on all sides.
2. Scatter the prepared vegetables into the removable stoneware bowl pushing them down around the sides of the beef.
3. Mix together the stock and tomato purée. Pour the mixture over the brisket and add the bay leaves.
4. Cook on Low for 7-8, or high for 6-7 hours until the meat is tender and the vegetables are cooked through.
5. The meat juices will make delicious gravy. If a thicker gravy is preferred mix a little cold water with some cornflour,
pour into the meat juices and stir well.
6. Serve the beef in thick slices with mashed potato and buttered Savoy cabbage.
