Moroccan Sweet Potato Tagine with Fresh Coriander

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and chop the sweet potato, squash, carrot and red onion.

Chop the fresh coriander.

Peel and finely chop the garlic.

Heat a saucepan of olive oil over medium-high heat.

Add the onion and garlic and saute until the onion has softened.

Add the butternut squash, sweet potato and carrot and fry until beginning to soften.

Add the stock and bring to the boil.

Lower the heat and then allow to simmer until the vegetables have softened. (7-10mins)

Add the golden raisins and stir through the barakat spice and honey.

Stir through the tomato paste and allow to thicken.

Stir the coriander through the stew.

Distribute the stew among serving bowls and serve.