A tagine is a great way to use all the languishing vegetables stored in your fridge or in your pantry. While the recipe calls for carrots, parsnips and potatoes, we’ve also swapped in bell peppers, celery root, sweet potato, beets and leeks. Add more veggies in there if you wish! We learned this method from a dear friend, originally from Morocco, who insists we mop up the extra juices with crusty bread.

No need to stir, just coat the bottom of the pan with a dose of olive oil, layer up the vegetables and put on a lid. The vegetables caramelize and get beautifully soft and sweet.

There are a couple of ingredients here you may need to search for, the ras el hanout and preserved lemon. You can find these ingredients online and at middle eastern grocery stores, Whole Foods, I found mine at Sprouts. You can use a general curry powder in place of the spice blend, and do a squeeze of lemon over top if these items aren’t available.