You can bring the sunshine into your kitchen this summer with this delicious and classic dish from North Africa.

Lamb or chickpea tagine (serves 4)


  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp ras-el-hanout or harissa paste
  • 1 tsp ground coriander
  • 400g lamb leg cut into 2cm cubes (or 2x
  • 400g tins chickpeas for meat-free)
  • 200g butternut squash, cubed
  • 200g dried apricots chopped (try to buy sulphur-free)
  • 400g tin chopped tomatoes
  • 500ml water or vegetable stock
  • Zest of 1 lemon
  • Small bunch fresh coriander

Top tip:  To increase vegetable intake, reduce the amount of red meat by half and add a tin of chickpeas.


  • Heat oven to 200°C, Gas 6.
  • Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes until softened.
  • Add the garlic and spices and cook for a couple minutes more, stirring to prevent them catching
    and burning.
  • Add the lamb (or chickpeas), squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil (for vegetarian meal follow* below).
  • Put the lid on and transfer to the oven.  After 1 hour, stir the tagine and return to the oven, uncovered, for a further 30 minutes.
  • Sprinkle over the lemon zest and coriander.
  • Serve in warm bowls with wholewheat couscous and yogurt

*For a meat-free and quicker version, simmer in a saucepan for 30 minutes on the hob.

Apricots, Apricot, Fruit, Fruits, Sweet, Healthy

For the full sunshine experience, how about following the tagine up with a plate of beautiful fresh apricots, either served on their own or with greek yoghurt :-)