Vegetable tagine with chickpeas & raisins


2 tbsp olive oil
2 onions, chopped
½ tsp each ground cinnamon, coriander and cumin
2 large courgettes, cut into chunks
2 chopped tomatoes
400g can chickpeas, rinsed and drained
4 tbsp raisins
425ml vegetable stock
300g frozen peas
chopped coriander, to serve

Serve with couscous
Couscous is delicious with tagines. Tip 200g into a bowl and pour over 400ml boiling stock. Cover and leave for 5 mins, then fluff up with a tbsp of olive oil.

Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil. Cover and simmer for 10 mins. Stir in the peas and cook for 5


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