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Roasted Butternut Tagine

Roasted Butternut Tagine

with Bulgur and Dukkah

3.5 / 4 Rating
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Traditionally, a tagine was cooked in the remaining heat of the bakers' ovens in Morocco. The easily recognisable conical clay pot would be filled with meat, dried fruit and vegetables and a small amount of liquid and left to slow cook for a few hours. On the table in 35 minutes, tonight’s butternut squash tagine proves that you can create the same depth of flavour and delicious texture without a clay pot to hand and hours to spare!

Preparation Time
35 minutes
Difficulty level
Level 2