VEGGIE TANGINE

Welcome to our Vegetarian Kitchen and this week we are thinking of sunshine which leads us to the cuisine of North Africa, Morocco, for our recipe this week - "Vegetable Tangine". It is a lovely spicey dish, with the addition of fruit which is typically Moroccan. "Tangine" is the name of the pot it is cooked in and most of you won't have one but any earthenware pot or casserole dish with lid will serve the same purpose. Even if it rains, you will have sunshine on your plate. MOROCCAN VEGETABLE TANGINE serves 4 to 6 INGREDIENTS 350 to 400g QUORN CHICKEN STYLE PIECES 400g TIN CHOPPED TOMATOES 6 DRIED APRICOTS or 6 PRUNES (you decide) 500ml Vegetable Stock (GREEN OXO) 1 Large Onion (chopped) 2 or 3 Cloves Garlic (chopped finely) LEMON (Juice of one half lemon) 30g Black or Green Olives 3 tablespoons of Olive Oil (or vegetable oil) 1 teaspoon Cumin one half teaspoon Turmeric Fresh Coriander leaves or Parsley to garnish Salt & Pepper to taste METHOD In a large saucepan heat olive oil, fry onion, garlic and Quorn pieces, add Turmeric and Cumin, add lemon juice. Stir. Add Tin Chopped Tomatoes and Vegetable Stock. Stir and bring to boil. Cut apricots in half and add these, together with olives. Taste and add salt & black pepper. Transfer to a casserole dish, cook in oven for about 45 minutes. GAS MARK 4 180C 350F Remove from oven and decorate with coriander leaves (or parsley). Serve with Couscous or if you prefer, boiled rice. Couscous is easy to preepare. Simply empty couscous into bowel, add boiling water to cover and leave until water is absorbed. Stir, add lemon juice, salt and pepper. This would go down very well with a glass of wine or, if you prefer, beer.