This is a great recipe to have on hand. Make it Sunday night and have it ready to go after a busy Monday. This recipe has been adapted from Jamie Oliver’s Beef Tagine. Serves 4.

Nutrition per serving

• Calories 398 20%
• Fat 16.5g 24%
• Protein 29.9g  66%
• Carbs 28.8g 11%

Ingredients

• 600 g stewing beef
• 1 onion
• ½ a bunch of fresh coriander
• olive oil
• 2 diced carrots
• 4 celery stalks
• 1 x 400 g tin of chickpeas
• 1 x 400 g tin of plum tomatoes
• 800 ml  vegetable stock
• 800 g butternut squash
• 100 g prunes

SPICE RUB

• 1 level tablespoon ground cumin
• 1 level tablespoon ground cinnamon
• 1 level tablespoon ground ginger
• 1 level tablespoon sweet paprika
• 1 tablespoon of flour

Method

1. Cut the meat into diced chunks, mix all the spice rub ingredients together and in a large bowl, massage it with the spice rub into the meat. If possible leave overnight.
2. Add chopped onion and  coriander leaves, into a slow cooker with meat. Brown meat on a medium heat.
3. Add drained chickpeas, carrots and celery, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
4. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
5. After 1 1/2 hours add the squash, prunes and remaining stock. Continue to cook for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
6. To serve, scatter with some coriander leaves, toasted almonds and add a scoop of yogurt.