The tagine is the original one-pot wonder. This prawn dish's added advantage: it's relatively fast.
2 tbsp extra virgin olive oil
8 small new potatoes, steamed until half cooked
1 Spanish onion, finely chopped
450g vine-ripened tomatoes, peeled, diced and drained
2 tbsp honey
juice of 1 lemon
600g green king prawns, peeled
2 tbsp coriander leaves
1 long red chilli, cut into rounds
For the chermoula
1 tsp cumin seeds, roasted and ground
3 garlic cloves, peeled 1 tbsp saffron water (pinch saffron soaked in hot water for 15 mins)
1 tsp ground ginger
½ tsp paprika
½ tsp ground turmeric
1 tsp cayenne pepper
3 tbsp extra virgin olive oil
1. To make the chermoula, put everything in a blender and purée.
2. Place a tagine or heavy-bottomed casserole dish over a low-medium heat. Add the olive oil, then the onion, potato and chermoula, and cook for about 5 minutes, until soft.
3. Add the peas, tomatoes, honey, salt, lemon juice and 1 cup of water and bring to the boil. Reduce the heat to a simmer and cook for about 30 minutes.
4. Add the prawns and cook gently for about 3-4 minutes, turning once. Spoon onto 4 plates and sprinkle with the coriander leaves and chilli rounds. Serve with steamed couscous.