Chermoula paste
2 red onions, chopped
3 garlic cloves
small knob fresh root ginger, peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp. honey
1 tbsp cumin
1 tbsp paprika
1 tbsp turmeric
1 tsp hot chilli powder
handful fresh coriander, chopped

Tagine
1 tbsp olive oil
3 carrots, cut into chunks
3 large parsnips, cut into chunks
3 red onions, cut into chunks
2 large potatoes, cut into chunks
4 leeks, ends trimmed and cut into chunks
12 dried prunes, dates or figs
2 sprigs mint, leaves only, finely chopped
400ml water

1. Whizz chermoula paste ingredients in a blender. 
2. Heat oil in a large, heavy-based frying pan.
3. Tip some of the vegetables into the pan
4. Cook until lightly browned, about 7 mins
5. When ready, tip into a heatproof casserole
6. Fry the rest of the vegetables in batches in the same way.
7. When all the vegetables are in the casserole, add the chermoula paste, dried fruit and water. 
8. Cover with a lid ( a sheet of foil will do)
9. Cook in the oven preheated to 220°C for 45 mins. 
10. Reduce heat to 180°C and cook for another 45 mins. 
11. Sprinkle with the mint. 
12. Serve on its own or with couscous or crusty bread, or as part of a feast.