Wash all of your vegetables in cold water.
Peel the carrots, parsnip and turnips and cut into 2cm dice. Remove the seeds from the pepper and cut into similar sized pieces.
Finely slice the onion. Finely chop the garlic. Remove the seeds and membrane from the chilli and dice finely.
Pick the leaves from the coriander and roughly chop. Finely chop some of the root.
In a casserole pan or tagine, heat a tablespoon of olive oil. Add the onion and sweat until translucent. Add the garlic, chilli, ras el hanout, coriander root, tomato puree and cinnamon stick and cook for 1 minute. Add the remaining vegetables and sweat for 5 minutes. Season with Maldon salt and a generous amount of black pepper. Stir in the the chopped tomatoes, add enough stock to cover the vegetables. Bring to the boil and then reduce to a simmer and cook until the vegetables are tender.
Whilst the tagine is cooking, dice the courgette and add this and the tinned chick peas 5 minutes before serving.
Finish with the chopped coriander leaves and check the seasoning before serving.
Place the cous cous, olive oil, saffron, raisins, salt and pepper in a steel mixing bowl. Bring the water to the boil and pour onto the cous cous. Cover the bowl with cling film and leave for 10 minutes. Remove the cling film and break it up with a fork. Add more salt and pepper if required.
Finely chop the garlic. Pick the leaves from the mint and roughly chop. Mix with yogurt, salt and lemon juice. Leave for at least half an hour for the flavours to infuse into the yogurt.
To serve, spoon a mound of cous cous into a bowl and top with the vegetable stew. Finish with a drizzle of the yogurt and a sprig of fresh coriander.
«For real spice and chilli lovers, stir in some harissa paste to your tagine just before serving.»
Morrocan tagine of winter vegetables served with a saffron spiced cous cous and minted yogurt dressing.