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Butternut squash,chickpea & chantenay carrot tagine

1tbsp olive oil
1 red onion,chopped
1 small butternut squash, peeled and cubed
250g chantenay carrots,tops removed and halved
2 cloves garlic,crushed
2tsp greated fresh ginger
1tsp each of cumin,turmeric and cinnamon
1tbsp tomato puree
390g carton chopped tomatoes
10 dried apricots, chopped
400g can chickpeas, rinsed and drained
350ml veg stock,made up with 1 cube
25g flaked almonds
2tbsp fresh coriander
25g pomegranate seeds and cous cous to serve

Preheat oven to 160c/140c fan/gas 3.Heat the oil in a flameproof casserole dish. Add the onion and cook over a medium heat for 4-5mins.Add the butternut squash and carrots and cook for a further 2 mins.Lower the heat,add the garlic and ginger,then cook for 1 min more.Add all the spices and 2 tbsp cold water and cook over a medium heat,stirring,for 1 min.Add the tomato puree, chopped tomatoes, apricots and chickpeas and heat until simmering. Stir well,add the stock,heat to a simmer,then cover and cook in the oven for 45mins.Meanwhile cook the almonds on a baking tray in the oven for 5-5 mins until  golden. Sprinkle the coriander, pomegranate seeds and almonds on top and serve with cous cous.


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300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

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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

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