- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 350g pack ready-made beef or chicken meatballs (approx 16)
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 100g dried apricot, halved
- 1 small cinnamon stick
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 400g tin chopped tomato with garlic
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 25g toasted flaked almond
- handful coriander, roughly chopped
Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.
Using ground cinnamon
If you don’t have any cinnamon sticks, use a good pinch of ground cinnamon instead.
Making a Chicken tagine
Heat 1 tbsp olive oil in a large pan and fry 4 sliced skinless chicken breasts, for 3-4 mins until cooked through. Remove, then continue with the above recipe from stage 2. Return chicken to the pan, then simmer for 10 mins before serving as above.