The idea for Rubies in the Rubble came after visiting a wholesale fruit and veg market on my bike very early one frosty November morning in 2010. I discovered piles of unwanted fruit and veg – mange tout from Kenya, mangos from the Philippines, tomatoes from Turkey, cranberries for California – which all bypassed the bustle of traders and headed straight for the bin!
There's a new dish on taster in our shops in honour of Meat Free May: a lovely veggie tagine.
“You can’t go wrong with a tagine, and this vegetarian version is one of my absolute favourites. It gets its signature flavour from a delicate blend of spices, a lovely mix of roasted yellow and green peppers, aubergine and chickpeas, and a hint of natural sweetness care of some dried apricots, honey and a little orange juice. The secret to getting the spicing right is that we simmer them with chopped tomatoes for around 30 minutes so they really develop. Try it with some flatbreads – delicious!”