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Moroccan meatballs

350g pack 12 beef meatballs
1 tbsp oil
1 onion,fine chopped
2 cloves garlic,crushed
80g ready to eat apricots,sliced
1/2 tsp ground cinnamon
390g tin chopped tomatoes in tomato sauce
500ml veg stock,hot
250g couscous
1/2 x 28g pack flat-leaf parsley,chopped
25g flaked almonds,toasted

Preheat the oven to 180c,fan 160c,gas 3.Arrange the meatballs on a baking tray and bake for 15 mins.Meanwhile,heat oil in a large saucepan and saute the onions for 5 mins.Stir in the garlic,apricots and cinnamon and cook for a further min.Pour over the tomatoes and 200ml of the stock.Stir well to combine then simmer for 5 mins.Place the couscous in a bowl; pour over the remaining hot stock.Cover with clingflim and leave for 10 mins.Use a folk to fluff up the grains,season with black pepper and stir through half the parsley.To serve,stir the meatballs and remaining parsley into the sauce.Garnish with the flaked almonds and serve with the couscous.


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250g pack digestives
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100g melted butter
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Vegetarian scotch broth

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1 med onion,chopped
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125g swede,cut into small cubes
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100g great scot dried green lentils
few sprigs thyme
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200g bag sliced curly kale
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