Prawn and Tenderstem® Tagine


Created by Chris Hunt


I am recently retired and enjoying my free time. I like baking, cooking, walking in the countryside and by the sea, getting out with my camera, gardening and much more. I have a fussy eater husband and so my cooking is restrained for a peaceful life. I would love to be more adventurous but I am inclined to do what I know and do it as well as I can. It tends to be plain but seasonal. I prefer to shop locally or grow my own to keep things healthy and low in food miles.

  • Created by Chris Hunt
  • 30 mins preparation
  • 30 mins cooking
  • Serves 4

An easy to cook, weekday meal which uses seasonal vegetables with seafood for a healthy, low cal dining option. This can be served with crusty bread, rice or potatoes and should suit even the fussiest eater. (I have experience).

  • 2 Tbspns Olive Oil
  • Bunch of spring onions
  • Clove of garlic, crushed
  • 10 large prawns with the shell and heads . (I used Madagascan prawns from M&S)
  • Additional large, peeled prawns if required
  • 200g baby potatoes, halved and par boiled
  • 6 preserved lemons, quartered (I got mine in M&S)
  • 200 Tenderstem® Broccoli
  • 150g Green beans
  • 150g Chantenay Carrots – cut larger ones into half
  • Half a lemon
  • 1 tspn turmeric
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 2 tbspns chopped fresh herbs including
  • Plenty of fresh mint leaves
  • Salt and pepper to season
  • You will need a good quality, strong pan or a tagine.
  1. Prepare your vegetables and keep any peelings for stock.

  2. Make a good pan of stock water for adding to the tagine. Add seasoning and some chopped fresh herbs to the stock water.

  3. Put the olive oil in the pan and heat up.

  4. Chop spring onions and put the green tops in the stock water.

  5. Add crushed garlic clove and the onions to the pan and sauté until softened.

  6. Add the potatoes and salt.

  7. Cook for about 10 minutes.

  8. Add stock water as necessary to stop the potatoes drying out and to keep it all fluid but not swamped. Keep it on a low heat.

  9. Add the preserved lemons, beans, carrots , spices, herbs and mint leaves. Season to taste.

  10. Add more stock to keep it topped up. Add Tenderstem broccoli on top to steam through and put lid on the pan.

  11. Cook for about 5 minutes.

  12. Place the prawns in the pot and shimmy them down into the mixture to cook.

  13. Squeeze over half a lemon.

  14. Cook for 8-10 minutes.

  15. If you wish , add some large, peeled prawns to the mixture now and warm them through.

  16. Serve with crusty bread and\/or rice.