Bedouin Spiced Winter Veg

Heat a tbsp of oil in a non-stick pan on medium-low heat. Cook the carrot, garlic and onion for about 6 mins. Tip: You want to cook the mixture until it is soft and be sure not to let it brown of

Now add the parsnip and swede. Sprinkle on a ¼ tsp of salt with the turmeric and allspice. Add the chopped apricots, add 3 tbsp of water, put a lid on and stew for 5 mins more. When the veg has softened, add the tomatoes, ½ the stock pot and 250ml of water.

Add the cinnamon stick and let it gently bubble away for 20-25 mins or until you have a thick stew.

While all that’s happening slice the cucumber in half lengthways then slice each half lengthways again and remove the seeds in the middle by sliding your knife under them. Chop the cucumber into tiny (less than 1cm) cubes (or grate it) then mix with the Greek yoghurt and a pinch of salt and pepper to make tzatziki.

Boil 150ml of water with the other half of your stock pot. Add in the couscous and cover the pot tightly. Take the pot off the heat and leave to rest for 5 mins. Tip: Be exact with the amount of water to prevent soggy couscous!