Tagine Time

The weather is on the turn and that's our cue to turn to the comforts of our kitchen. This month at our tastings we are featuring our Moqueca Curry Paste and Saffron Tagine Paste - two of our most helpful helping hands in the kitchen especially when it comes to hearty, enriching meals perfect for Autumn.

You may recall our 'Its a Curry Thing' blog post and three curry recipes that you have been enjoying. Today I turned to our Saffron Tagine Paste to create these three simple tagines to tempt you.

First a rich and satisfying Beef Tagine with Figs and Dates - which uses not only our Saffron Tagine Paste but a great partnership with Fig Pudding Pickle, find the recipe here.

It is served with toasted pitta bread and natural yogurt that I have dressed with a simple Rose Harissa (1tsp Secret Firecracker Spices, 1 tbsp. hot water and 1 tbsp. Hibiscus & Rose Nectar - its spicy hot! You have been warned!)

Next a zesty chicken tagine with fennel, preserved lemons and green olives. Its served with buttery wild garlic couscous, find the recipe here.

Finally, a golden vegetarian tagine packed with coquina squash, yellow peppers, chickpeas, pine nuts and for the fruity sweet touch, gorgeous dried sour cherries (you could use dried cranberries) find the recipe here.

So no excuses now to get some winter fuel for you and your family, slow cook or quick cook, our cooking pastes will hopefully inspire you to cook something great,

Happy cooking,

Clare
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