Love Eating Well:

This dish clocks in at under a third of the Reference Intake (RI) for calories, sugar, salt, fat and saturated fat for an adult … and are made just like you would at home.

Please note that, depending on what and how much you serve with the dish, it may creep over a third of your RI. But that shouldn’t be an issue if it’s your main meal of the day.

• The prunes in this dish are a traditional tagine ingredient which provide sweetness and naturally thicken the sauce
• We use Ras el Hanout in this dish - a spice mix which translates as 'best in the shop'. It's a mixture of more than twelve spices which gives Moroccan cuisine its distinctive flavour

• For a classic tagine, serve with Minted Couscous, flatbread (see the recipe in the video if you want to make them yourself) and natural yoghurt, and scatter some pomegranate seeds and flaked almonds over the top before serving.
• If you are gluten intolerant, basmati rice would be a perfect side.
• An unusual (but delicious) option is to top with filo pastry, bake in the oven, and serve as a pie.

• Our Chefs begin by sweating onions with celery and garlic, before adding an authentic mix of spices and leave simmering for around 30 minutes.
• Roasted yellow and green peppers, aubergines and chickpeas are added before garnishing with flaked almonds.