1 tbsp olive oil
1 red onion, thickly sliced
3 carrots, thickly sliced on the diagonal
3 parsnips, thickly sliced on the diagonal
2 garlic cloves, crushed
2 tsp ras el hanout
500ml turkey or chicken stock
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
140g mixture of dried apricots and prunes, roughly chopped
300g leftover turkey, cut into chunks
good drizzle of clear honey
½ small bunch coriander, roughly chopped
1 tbsp flaked almonds
Greek yogurt, to serve
1. Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
2. Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
1 tbsp olive oil
1 medium-size red cabbage, quartered, cored and shredded
1 finger-size piece fresh root ginger, finely chopped
2 onion, sliced
1 tsp ground allspice
1 tbsp mustard seed
100g golden caster sugar
150ml red wine vinegar
1. Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
2. Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.