Smoky Cauliflower and Sweet Potato Tagine

Meanwhile, peel and grate the garlic (or use a garlic press).

Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Add half the garlic and stir-fry for 30 secs. Stir in the bulgur until coated, 30 secs. 

Stir in the water for the bulgur wheat (see pantry for amount) and half the vegetable stock paste. Bring to the boil and simmer for 1 min.

Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, halve any large cauliflower florets. 

When the sweet potato has been roasting for about 10 mins, remove from the oven, add the cauliflower florets and drizzle over a little more oil.

Toss together then pop back in the oven for the remaining time. 

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Add the chermoula and remaining garlic, fry for 30 secs.

Then, stir in the passata, smoky base paste, water and sugar for the sauce (see pantry for both amounts) and remaining vegetable stock paste. 

Bring to the boil then lower the heat and simmer until thickened, 7-8 mins.

Once thickened, stir in the butter (see pantry for amount) until melted then remove from the heat.

Once the roasted veg is ready, pop the tagine sauce back on the heat.

Stir the veg into the sauce then add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Add a splash more water if needed then remove from the heat. Season with salt and pepper.