SWEET & SMOKY SEAFOOD TAGINE WITH COUSCOUS

Serves 4

● 2tbsp olive oil

● 2 onions, thinly sliced

● Sea salt and freshly ground black pepper

● 3 garlic cloves, crushed

● 1tsp ground cumin

● 1tsp ground coriander

● 1tsp smoked paprika

● 1tsp ras el hanout spice mix

● 1tbsp tomato purée

● 500ml (18fl oz) fish stock

● 100g (3½oz) cherry tomatoes

● 70g (2½oz) pitted green olives, halved

● 500g (1lb 2oz) white fish, cut into chunks (cod, halibut or haddock work well)

● 150g (5½oz) squid rings and tentacles (optional)

● 200g (7oz) raw, peeled prawns

● A large handful of coriander, roughly chopped, plus extra to garnish

For the couscous

● 200g (7oz) couscous

● 2tbsp olive oil

● 200ml (7fl oz) vegetable stock

For the mint yoghurt

● 150g (5½oz) natural yoghurt

● A handful of mint, chopped, plus extra to garnish

● 1tbsp olive oil

To serve

● Warm flatbreads

● Crunchy green salad

Heat the oil in a large, heavybottomed casserole dish placed over a medium heat. Once the oil is hot, add the onions with a pinch of salt and fry for 5 minutes until softened. Next add the garlic and fry for another minute before adding the spices. Fry for another minute until the spices are smelling fragrant. Next add the tomato purée, fish stock, cherry tomatoes and green olives. Bring this to the boil and simmer for 30 minutes until the sauce has thickened.

While the sauce is cooking, prepare your couscous by placing it in a large bowl and pouring over the olive oil and some seasoning. Pour the hot vegetable stock over the couscous. Without stirring, pop a clean tea towel over the bowl and allow the couscous to steep and cook for 10 minutes.

In a small bowl, combine the yoghurt, mint, olive oil and some seasoning. Now add the fish, squid (if using) and prawns to the tagine for 3 minutes until they are cooked through.

Take off the heat and sprinkle the coriander over. Check the couscous – it should be lovely and tender when you use a fork to fluff it up. Serve the tagine alongside the couscous, minted yoghurt and warmed flatbreads, with a crunchy salad. Garnish with some coriander and mint leaves.

there is still some liquid. In a separate pan, heat the coconut oil, add the onion and fry until softened and translucent. Add the curry leaves, mustard seeds, cumin seeds, fenugreek, turmeric and curry powder. Let the spices fry for a minute or so until fragrant. Add the rice to the pan and stir through.

In a pan, cover the smoked haddock with the milk, bring to the boil and then reduce to a gentle simmer. Cook for about 5 minutes until just cooked through. Remove the fish with a slotted spoon onto a plate and pour the infused milk into the pan with the rice. Remove the skin from the haddock, gently flake the fish and set aside. Meanwhile, place a pan of water on to boil. Once boiling, reduce to a simmer and then gently lower the eggs into the water and boil for 7 minutes, before removing them from the pan and running under a cold tap to stop them cooking. When they are cool enough to handle, carefully peel them.

Add the frozen peas to the rice pan and cook for a minute before adding the lime juice and stirring through the flaked haddock. Slice the eggs in half. Serve the kedgeree in bowls topped with the soft-boiled eggs. Scatter with the coriander and a drizzle of chilli oil, if desired.