TODAY’S RECIPE: Cod & olive tagine with brown rice

DELICATELY spiced.

Serves: 4.

Ingredients

3 tbsp rapeseed oil

2 red onions, chopped

250g swede, chopped

2 carrots, chopped

3 strips of lemon peel, chopped

4 garlic cloves, sliced

1 tsp cinnamon

1 tsp cumin seeds

2 tsp ground coriander

400g can chopped tomatoes

2 tbsp tomato puree

300ml veg stock

12 pitted green olives, halved

250g brown rice

4 frozen cod fillets

¹/³ pack of coriander, chopped

Method

1 Heat oil in a pan over a medium heat and fry onions, swede, carrots, lemon peel and garlic for ten minutes, stirring. Stir in spices.

2 Add tomatoes, tomato puree, stock and olives. Cover and cook for 25 minutes.

3 Boil rice until cooked. Stir tomato mix then nestle in cod fillets. Cover and cook for 20 minutes until fish is cooked through. Scatter with coriander. Serve with cooked rice.