- 4 carrot, cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 small parsnip, or 3 large, cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 3 red onion, cut into wedges
- 2 red pepper, deseeded and cut into chunks
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
- 400g can chopped tomato
- 2 small handfuls soft dried apricot
- 2 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.
If you want to use a slow cooker...
Give this Moroccan one pot some extra time. Mix the vegetables, oil, spices, tomatoes, apricots and honey in your slow cooker, cover and cook on Low for 6-8 hours until the veg is tender.