After a gloriously warm October it finally seems to be getting cold. That means its finally time to forget the salads and to get the Le Creuset out and start slow cooking. I returned from an aborted round of golf on Sunday looking like a drowned rat after being caught in an almighty downpour on the ninth hole. After a wet trudge back to the car park and a reviving hot shower I set to work on making this recipe for Beef Tagine from the 'Jamie Does ....' book. It took a few hours to make which meant that we didn't eat lunch until five thirty but the wait was worth it. The dish has that great Morroccan flavour combination of spice and heat which comes from the spice rub (do not be tempted to leave out the Ras al Hanout) and the slow cooking means the meat and veg break down beautifully. I don't normally like the addition of fruit to meat dishes but the prunes disappear into the sauce giving a really nice background sweetness. We served it with plain couscous and
Cooking and eating with my family and friends