Monday Blues?? Our tasty gift to website visitors!

Happy Monday! We have teamed up with our client and now friend Dean Edwards Chef, who have appeared in one of our previous blogs, talking about his laser tattoo removal journey with us in Bristol.


Happy Cooking! Roasted Butternut Squash Tagine.

A North African tagine usually relies on lamb as its base flavour but what I love about the complex flavour profile is the sweetness that comes from the fruit, usually apricots, used to balance the spice. Using naturally sweet butternut squash or even sweet potato to bulk this out instead of meat makes this recipe, not only economical but delicious too. I always serve this with some herby couscous and some harissa spiked yoghurt.

Roasted Butternut Squash Tagine (serves 4)

1 large butternut squash peeled and diced
1 large onion finely chopped
5 cloves garlic crushed
1 thumbsized piece fresh ginger finely chopped or grated
1 tsp. smoked paprika
1 tsp. ground cinnamon
1 tsp. ground coriander
1 heaped tsp. harissa paste
1 x 500g carton tomato pasatta
100g dried apricots chopped finely
1 tbsp. tomato puree
1 x 400g tin chickpeas drained
200ml vegetable stock
1 tbsp. honey to taste

Conventional Method:

1: Place the squash in a bowl then drizzle with some oil then season with salt and pepper, scatter onto a baking tray then roast in a pre heated oven set at 180c / gas mark 4 for 30 minutes.

2: Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened; add the spices and harissa then cook for a further 1-2 minutes. Stir in the tomato puree then pour in the pasatta, apricots, roasted squash and chickpeas, stir to combine, place on a lid then simmer over the lowest heat for 1 hour. Add the honey to taste then season with salt and pepper.

Slow Cooker Method:

1: If time allows follow step 1 as above as this will add bags of flavour.

2: add all of the ingredients apart from the honey into your slow cooker pot and season with salt and pepper. Place the butternut squash in too and stir to combine. Place the lid on and cook on the low setting for 6 hours or 4 hours on high. Add the honey to taste.

You can find more exciting recipes on Dean’s Page.

Recipe from Dean’s new book ‘Cook Slow’ available on Amazon.