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@plurabelle
One for the vegans – last night I made a vegetable tagine, and it was ACE – butternut squash, courgette, onion, celery, preserved lemons, tinned tomatos, ginger, cumin seeds, bit of dried chilli, paprika, garlic, olive oil, chopped dried apricots, bit of palm sugar. Cooked till sticky and thick. Serve with cous cous mixed with with toasted pine-nuts and those sliced almonds you get, and chopped fresh coriander and mint.