Veggie Packed Tagine

Cut the onion in half through the root. Peel and then slice into thin half moon shapes. Peel the carrot and parsnip. Remove the top and bottom off your carrot, parsnip and courgette, then cut each in half lengthways and chop into chunks roughly 1cm thick. Chop the celery widthways into 1cm pieces. Peel and grate the garlic (or use a garlic press if you have one).

Heat a large saucepan over medium heat and add a splash of oil. When hot add your onion, carrot, parsnip and celery. Season with a pinch of salt and a good grind of black pepper and cook for 5 mins with the lid on.

After 5 mins, remove the lid and add the ras-el hanout, remaining cumin seeds and your garlic. Cook for 1 minute to release the lovely flavours. Add the tomato passata, vegetable stock pot and the water (amount specified in the ingredient list). Bring to the boil and then reduce the heat until it is gently simmering. Cook for 10 mins, then add your courgette and cook for another 10 mins. This is your tagine! Pop the kettle on to boil.

Whilst your vegetables cook, put the couscous in a bowl and season with a pinch of salt, black pepper and a glug of oil. Mix the oil into your couscous and then pour in the boiling water (amount specified in the ingredient list). Cover the bowl with a plate and leave for 10 mins.

Your final job is the honeyed almonds. Firstly, smash the almonds into smaller chunks by popping them in a freezer bag and hitting them with the bottom of a pan. Tip: Don’t crush them too much, you want small chunks not dust! Heat a small frying pan over medium heat and add the honey to the pan. Add your almonds and allow them to cook in the bubbling honey for 2-3 mins or until nicely coated. Transfer to a plate and allow to cool. Tip:Be careful they are super ho

When all your veggies in your tagine are tender, stir in the baby spinach and leave to wilt. Check the seasoning and add more salt and black pepper if needed.