Tagine of seven vegetables

Serves 4-6

This makes a great main-course dish. If you can't go without meat you could offer a meaty tagine alongside it, or serve it with a slow-baked shoulder of lamb with Moroccan spices and herbs. You can vary the vegetables according to the season and a summer version could contain broad beans and peas, while in winter you can make the most of all the root vegetables.

2tbsp olive oil
2 large onions, roughly chopped
4 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1tbsp finely chopped root ginger
1tsp ground cumin
1/2tsp paprika

1/2tsp crushed fennel seeds
A good pinch of saffron strands
4 tomatoes, skinned, deseeded and roughly diced
1tsp tomato purée
1 litre vegetable stock (or good-quality stock cube dissolved in 1 litre of hot water)
1 fennel bulb, cored and quartered, or cut into six if large
1 large turnip, peeled and cut into rough 2-3cm chunks
1 small butternut squash, peeled, seeded and cut into rough 2-3cm chunks
1 large parsnip, peeled, cored and roughly cut into 2-3cm chunks
1 can of chick peas, drained
1tbsp chopped fresh coriander leaves

Pre-heat the oven to 180C/gas mark 5. Heat the olive oil in a heavy-based oven-proof pan. Stir in the onions, garlic, chilli, ginger and spices. Cover and cook gently for 7-8 minutes until soft. Add the tomatoes, tomato purée and stock, season with salt and pepper, and simmer for 30 minutes. Then add the vegetables, cover and cook in the oven for 40-45 minutes, until the vegetables are tender.

Stir in the coriander and simmer for a further 10 minutes. Adjust the seasoning if necessary.

Serve with steamed cous cous.