We're getting all excited about London Fashion Week and to celebrate Dean Edwards makes this ultra stylish Moroccan tagine with butternut squash, spices and apricots.
1 large butternut squash, peeled and diced
1 large onion finely chopped
4 cloves garlic, crushed
1 tbsp fresh ginger, finely chopped
1 tbsp apricot jam or 60g dried apricots, chopped
1 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground coriander
1 500g carton tomato passata
1 400g tin chickpeas, drained
300ml vegetable stock
Herby cous cous:
250g cous cous
500ml vegetable stock
3 tbsp flat leaf parsley chopped
Juice 1 lemon
20ml extra virgin olive oil
Place the squash in a bowl, drizzle with some oil then season with salt and pepper. scatter onto a baking tray then roast in a preheated oven set at 180C / gas mark 4 for 30 minutes.
Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened, add the spices and cook for a further 1-2 minutes. Pour in the pasatta, stock and apricots, add in the squash and chickpeas, stir to combine then simmer for 30 minutes. Check for seasoning.
Place the cous cous in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for 5 mins. Fork through to separate the grains then add the chopped herbs, lemon juice, olive oil and salt and pepper and mix.
Before serving sprinkle over some flatleaf parsley and serve with the herby cous cous.