Let’s be honest – one-pot cooking is one of the best inventions since sliced baguette. Make a massive pan of food, portion it up and pop it in the freezer for future easy meals after a long day at work; or keep it on the go throughout the week, adding different elements every day so you don’t get bored (I have been known to start the week with a bolognese and end it with a chilli, all from the same pot). Most of us have chillis, bolognese, curries and stews in our repertoire, but how about ringing the changes with a spicy tagine?
- 2 Morteau sausages
- 100g dried apricots
- 100g dry prunes
- 100g yellow raisins
- 50g almonds
- 50g olives
- 1 cinnamon stick
- 3 tablespoons honey
- Cinnamon powder
- Coriander, salt, pepper
1Cut the sausages into thin slices and sauté them in olive oil.
2Add the apricots, raisins and dried prunes and cinnamon stick. Drizzle with honey and add 20 cl of water. Simmer for 10 minutes.
3Add the almonds and olives and simmer again for 10 minutes.
4Before serving, salt and pepper the tagine and top with chopped coriander.
Recipe courtesy of Saucisse de Morteau.
[…] Inventive cooks will find the Morteau sausage a wonderful asset. Its smoky flavour stands up extremely well to other strong tastes such as bacon and lentils and spiced fruit. It adds a wonderful complexity and depth to casseroles, stews and tagines. […]