Venison, Chickpea & Pumpkin Tagine
This tagine can be either made on the hob or in a slow-cooker. The venison can be swapped for beef if you prefer, and the pumpkin can be replaced with butternut squash. The apricots give sweetness, balancing out the spices and the flaked almonds add texture. You do need to allow time for this dish to cook, so that the pumpkin breaks down and becomes soft and absorbs all the flavour. This is why it is best to use a slightly fattier cut of meat so that it doesn’t become dry. If you are making it in the slow-cooker, prepare it in the morning and leave it on low all day. You can either prepare the couscous separately or add it to the tagine with around 10 minutes left to cook. If you do it this way you will need to ensure there is still enough fluid in the tagine for the couscous to swell up. Its a warming, filling meal, perfect on cold, miserable, autumnal days.