过去的这个周末是周末的阳光最充足的in London, it really felt like summer. We went to the park and had a picnic with Laelia for the first time. She was very intrigued by the ducks and the baby swans but she was also very scared of the grass. Do all babies get scared of the grass? We ate chocolate chip cookies and stuffed与鸡，果脯柠檬和橄榄塔津batbouts. I can’t wait for the weather to be sunny again and prepare more picnic friendly recipes. It was so much fun.
Back to this tagine, it’s incredibly tasty and slightly fruity. It has the right amount of sweet and savoury and as I told you it’s unbelievably quick to prepare. I love cauliflower but to be honest I don’t cook it very often! Every time I roast cauliflower I tell myself, “oh this is tasty, why don’t I roast cauliflower more often!” Hopefully I will come up with more recipes that contain roasted cauliflower in the future. Enjoy!
- 100 gr dried apricots
- ½ teaspoon ground ginger
- Cooked couscous, to serve
• Add the cauliflower to the simmering apricots and chickpea tagine. Cook for 5 minutes then taste and adjust the seasoning with salt. Serve with couscous, coriander and chopped roasted almonds if desired.