Pumpkin Tagine


650g pumpkin or squash, peeled and cut into chunks

1 large potato peeled, chopped and par-boiled 5 mins

2 carrots peeled and chopped into chunks

1 red pepper cut into chunks

1 large onion diced

2 tins chopped tomatoes

100g chopped dried apricots

Good pinch of saffron soaked in 2 tbsp warm water for 10 mins

3 tbsp rapeseed oil

1 tsp dried ginger

½ -1tbsp harissa paste according to taste

2 tsp cumin seeds

½ tsp ground nutmeg

1 cinnamon stick

4 tbsp chopped parsley

2 preserved lemons or zest and juice of a lemon

1 tsp turmeric

Vegetable stock

1-2 tsp honey


  • Heat oil in a large saute pan over medium heat and add onions, ginger, cumin, nutmeg and turmeric and cook for 5mins stirring occasionally.
  • Add pumpkin, carrot, potato and harissa paste and cook 2 mins
  • Add tomatoes, parsley, saffron and cover with hot vegetable stock.
  • Season with salt and pepper and cinnamon stick and simmer for 10 mins.
  • Add preserved lemon, red pepper, honey and cook for another 5 mins or until pumpkin and potato are tender. Check seasoning and add more stock if it becomes too thick.
  • Serve with bulghur wheat cooked as per packet instructions, with sultanas, pistachio or pine nuts and parsley stirred through and Greek Yogurt sprinkled with dried chilli flakes.
  • Transport tagine to beach in a wide necked thermos flask.

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