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 …
The other week I finally got round to using up the rest of my The Cheshire Cookery School vouchers Neil got me for Christmas by going along to a Middle Eastern cookery class. I was really excited for this one after having such a positive …
For this recipe I cheat a little and use a pre-made Moroccan Harissa spice mix. It’s basically a mixture of ground cumin, coriander, chilli powder and cinnamon, so if you can’t get hold of the mix then just use a combination of these. It will …