TODAY’S RECIPE: Speedy Moroccan meatballs

QUICK, flavoursome supper. Serves: 4.

Ingredients

1 tbsp olive oil 350g pack readymade beef or chicken meatballs (approx 16) 1 large onion 100g dried apricots, sliced 1 small cinnamon stick, cut in half 400g tin chopped tomatoes with garlic 25g toasted flaked almonds Handful of coriander, roughly chopped

Method

1 Heat the oil in a large, deep frying pan, then fry the meatballs for 10 minutes, turning occasionally until cooked through. Set aside, then cook the onion for five minutes, until softened.

2 Add the apricots, cinnamon, tomatoes and half a can of water to the pan, bring to the boil and simmer for ten minutes. Remove the cinnamon stick halves. Return the meatballs to the pan and coat well with sauce. Serve sprinkled with almonds and coriander. n