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Spicy lamb tagine

2tbsp oil
600g lean lamb,from leg or shoulder,cubed
1 large onion,chopped
1/2 level tsp each ground ginger,cumin,coriander and paprika
1 small cinnamon stick
3 tbsp tomato puree
1 small butternut squash
2tbsp chopped coriander,plus extra to garnish
125g ready-to-eat prunes
125g ready-to-eat dried apricots
50g whole blanched almonds
1tbsp cornflour
couscous or rice to serve

Preheat oven to 160c/140c/gas 3.Heat half the oil in a pan and cook lamb,in batches,until browned on all sides.Transfer to a casserole dish.Add onions and rest of oil to the panand cook until soft.Stir in spices and 2tbsp cold water and stir over over a medium heat for 1 min.Add to the lamb with the cinnamon stick.Add 200ml hot water and tomato puree to the pan and heat until simmering,stirring to pick up spices left in pan.Pour over the lamb and add another 300ml hot water.Cover and cook in oven for 1 hour.Meanwhile peel and halve the squash,and remove seeds and fibres.Cut into large cubes.Add to casserole,cover and cook for another 30min.Add coriander,prunes and apricots and half the almonds.Cover and cook for another 30min.Mix the cornflour with a dash of cold water and stir in.Cook for another 5min.Roast the rest of almonds in oven for 5min until golden brown.Remove cinnamon stick,sprinkle on the roasted almonds and extra coriander and serve with rice or couscous.


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198g can sweetcorn,drained
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500g ready to roll shortcrust pastry
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4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.