Beef tagine

600g (1lb 5oz) stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted

For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika

Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.

When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.

Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.

At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.

Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.

Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.

Source

Prune pudding

290g tin pitted prunes
100g (3½oz) plain flour
50g (1¾oz) soft dark brown sugar
50g (1¾oz) unsalted butter, room temperature
1 heaped tsp ground ginger
½ level tsp bicarbonate of soda
75ml (2½fl oz) milk
1 egg
Golden syrup and créme fraîche, to serve

Get 4 cups that will all fit into your microwave at the same time. Divide the prunes between the 4 cups, with 1tbsp of the syrupy juice in each cups too.

Put the flour, sugar, butter, ground ginger and bicarbonate of soda into a food processor and whiz. Crack in the egg, then add the milk. Let it whiz until smooth (you may need to scrape round the edge and whiz again), then divide between the cups (they should be two-thirds full) and put to one side.

Just before serving, pop the puddings into the microwave to cook on full power for 6 minutes.

Drizzle over a little golden syrup, top with créme fraîche and go for it (use a spoon to turn them upside down in the cups and you'll be in for a treat).

Source