The Food Diaries

Spicy Moroccan carrots

Peel (or just scrub) 1lb smallish carrots (if you can find the yellow variety, even better) and slice into small rounds (not too thick). Simmer in water for about 10 minutes (they should still retain a bit of a bite). Drain.

Meanwhile, heat 2tbs olive oil in a pan and slowly fry a small onion, finely chopped till soft and very lightly golden (around 10 minutes).

Add the carrots to the onion, along with, 2 garlic cloves, finely chopped, 1 medium green chilli, finely chopped, and 1 spring onion, finely chopped. Also added your spices: 1/4 teaspoon ground cloves, 1/2 teaspoon ground ginger, 1/2 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon sweet paprika, and 1 teaspoon ground cumin. If you can find a Moroccan spice mix then by all means, replace with that.

Stir in 1tsp honey or pomegranate syrup, and 1 tbs white vinegar. Stir around and season with sea salt and pepper.

Serve either warm or at room temperature will a dollop of Greek yogurt on top (optional), and some chopped fresh coriander (if you like the stuff).

Lamb tagine

A typically Moroccan dish which blends stewed meat, spices, and fruit.You don’t need to be a fan of prunes in order to enjoy this dish as the fruit disintegrates nicely into the sauce and gives it a rich and glossy finish.

In a large pot place 1kg lamb (boned shoulder, leg or neck fillet) cut into smallish pieces, along with 1 tsp salt, 2 tsp ground pepper, 1/2 tsp saffron-coloured powder, 1 tsp ground ginger, 2 garlic cloves, chopped, 1 large onion, grated, 2 tbs rapeseed oil, and a small bunch of parsley. finely chopped. Add enough water to cover and simmer, covered for 1 1/2 hours, or until the meat is very tender.

Add 350g prunes, chopped, 2 tsp cinnamon, and 1- 4 tbs honey (to taste). Cook for another 20 minutes or so till the sauce is quite thick and reduced.

Serve with couscous and a handful of blanched almonds (coarsely chopped or left whole).