This recipe is great for a crowd. I used to sear the cutlets in a frypan before baking it all but to be honest, that was just extra work. Now I throw them all into a pan and bake the lot together. Be generous with the onions, tomatoes and rosemary as the leftovers cook down to a lovely ‘jam’. Read more…
This recipe works just as well with chicken and/or a selection of vegetables. The apricots are a big part of this tagine – so try and get the organic ones that have not been sulphur dried. They will be a dark colour and not bright orange. Read more…