- 4 tomatoes, halved
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g butternut squash, peeled and chopped into large chunks
- 1 tbsp thyme leaves
- 1 garlic clove, crushed
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 x 400g cans chickpeas, drained
- 1 bay leaf
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 1l vegetable stock
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 lemon, zested, then cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tsp ground coriander
- 200g cavolo nero, shredded
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- handful fresh coriander leaves, to serve
Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.